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I discovered this recipe fairly recently and, although I have only had a chance to make it a couple of times, I immediately knew after the first try that I had found a keeper.
Rich, meaty pan-seared tuna is topped with an equally rich and flavorful cream sauce.
Ginger, shiitake mushrooms, and soy sauce contribute distinctively Asian flavors, giving this sauce a personality all its own.
Lime juice provides a refreshing note that keeps the dish from becoming too heavy.
This tuna is great served with herbed pasta or rice.
For you vegetarians out there, the cream sauce is great over grilled tofu or tossed with egg noodles.
This is a great dish to serve at dinner parties because, although it is incredibly simple to prepare, your guests will think you've been taking private cooking lessons with a professional chef; it has that classy, upscale quality about it that is usually only found in top restaurants.
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Tuna with Ginger-Cream Sauce
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Noodles with Cilantro Pesto
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Stir-fried Yellow Bell Peppers and Snow Peas
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Ingredients
6 tuna steaks (about 6 ounces each, 1 inch thick)
salt
black pepper
2 tablespoons vegetable oil
3 tablespoons butter
1/3 cup thinly sliced green onions
2 tablespoons finely chopped ginger
3 garlic cloves, chopped
6 ounces fresh shiitake mushrooms, stemmed and sliced
3 tablespoons soy sauce
1-1/2 cups whipping cream
3 tablespoons fresh lime juice
Cooking Instructions
Preheat the oven to 200 degrees (or a low setting).
Season the tuna steaks with a touch of salt and black pepper.
Heat the vegetable oil in large, heavy skillet over high heat.
Place the tuna steaks in the hot oil and sear for 2 minutes.
Turn the steaks over and continue cooking to desired doneness (about 1 to 2 minutes for rare).
Transfer the tuna to a baking sheet and place in the oven to keep warm as you make the sauce.
Add the butter, green onions, ginger, and chopped garlic to the same skillet, lower the heat to medium, and cook until fragrant but not browned, about 30 seconds (stir the vegetables the entire time to keep them from burning).
Add in the mushrooms and soy sauce and simmer for about 30 seconds.
Add the whipping cream and simmer until the sauce lightly coats the back of a spoon, about 3 minutes.
Stir in the lime juice.
Remove the tuna from the oven and arrange on plates.
Spoon some of the sauce over the tuna and serve immediately.
Garnish with lime wedges and cilantro sprigs, if desired.
Makes 6 servings
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The experts say you are always supposed to serve tuna rare but feel free to cook the tuna to the doneness you prefer in this recipe.
I always seem to accidentally overcook it but have had good results anyway.
As long as you buy a high grade of tuna, you shouldn't have any problems.
Besides, the sauce in this recipe is just so darn good, you'll never even notice if your tuna is slightly overcooked!
The sauce thickens pretty rapidly so I always remove it from heat just before I think it has the correct consistency.
By the time I've removed the tuna from the oven and put it onto plates, the sauce is usually done.
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