This was my Valentine dinner in 2010 and the sauce is truly yummy – it is a “moaner” and I know this because JT moaned throughout the meal!
4-6 – 6 oz. tuna steaks, about 1” thick
2 TB peanut oil
Favorite seafood or Asian seasoning *
3 TB butter
1/3 c. thinly sliced green onions
¼ c. chopped cilantro
2 TB finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 oz. fresh shiitake mushrooms, stemmed, caps sliced
6 TB soy sauce
1-1/2 c. whipping cream
3 TB fresh lime juice
Preheat oven to 200 degrees. Season tuna steaks and refrigerate until ready to cook (may even be partially frozen). Do prep work on all veggies and set aside; measure liquids and have them ready to use.
Heat oil in heavy large skillet over high heat. Place tuna steaks in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, probably about 2 minutes. Watch carefully because it cooks fast and is best when it is rare – the first time I made this I let the steaks sit out after I seasoned them while I did the prep work and only cooked them a total of 3 minutes and they were totally done throughout, which is why I recommend refrigerating or partially freezing the tuna before cooking to slow down the internal heat. Transfer tuna to rimmed baking sheet; keep warm in oven.
Add butter, green onions, cilantro, ginger and garlic to the same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and stir well; add soy sauce and simmer about 30 seconds. Add whipping cream and simmer until the sauce lightly coats the back of your spoon, about 3 minutes. Stir in lime juice. Spoon the sauce onto the plate and arrange tuna atop the sauce or put your favorite rice, then tuna and top all with sauce.
*I have an Asian Spice Rub that is a blend of sesame seed, garlic, sweet pepper flakes, red pepper, green chili pepper, turmeric, and ginger, and I lightly salted it as well. The original recipe just called for black pepper, so experiment to see what you like best.
No comments:
Post a Comment