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TUNA WITH GINGER SHITAKE CREAM SAUCE
6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges and fresh cilantro sprigs for garnish (optional)
Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper, heat 2 tablespoons oil in heavy large skillet over high heat, place steaks (pepper side down) in hot oil and sear 2 minutes. Turn over and continue cooking to desired doneness, transfer tuna to rimmed baking sheet and keep warm in oven.
Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds, mix in mushrooms and soy sauce and simmer 30 seconds, add cream and simmer until sauce lightly coats back of spoon, stir in lime juice.
Spoon sauce onto plates, arrange tuna on top of sauce, garnish with lime wedges and cilantro sprigs, if desired. Serves 6. |
