I haven’t prepared tuna in a while but when I went to the farmers market the other day, this steak was beckoning. And I recalled having made a hit of a meal with mushrooms a long time ago for family in Massachusetts.
So often I have such a faint memory of a recipe that stood out in some way but can’t remember exactly what or how. But luckily, this one was easy to find. So here is my slightly altered version and a link below for the original. Either way, this is really good!
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Servings: 4
- 4 6-ounce tuna steaks, each about 1 inch thick
- 2 tablespoons olive oil, coconut oil or combination
- 1/2 cup thinly sliced green onions, approx. 3-4
- 3 tablespoons chopped cilantro
- 1 tablespoon ginger, peeled and finely minced
- 8 ounces fresh mushrooms, stemmed, caps sliced (used combo of white and crimini)
- 2 garlic cloves, minced or pressed
- 4 tablespoons soy sauce
- 1 1/2 cups whipping cream (or combo cream and milk) or coconut milk
- 3 tablespoons fresh lime juice
- Lime wedges (optional)
- Fresh cilantro sprigs (optional)
- Preheat oven to 200°F.
- Sprinkle both sides of tuna steaks with pepper.
- Heat 2 tablespoons oil in heavy large skillet over high heat.
- Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare.
- Transfer tuna to rimmed baking sheet; keep warm in oven.
- Heat remaining tablespoon oil and add sliced green onions, cilantro and ginger and sauté until fragrant, about 30 seconds.
- Mix in mushrooms, garlic and soy sauce and simmer 30 seconds.
- Add whipping cream or coconut milk and simmer until sauce lightly coats back of spoon, about 3 minutes.
- Stir in lime juice.
- Arrange tuna on plates and spoon sauce over.
- Garnish with lime wedges and cilantro sprigs, if desired.
Link to original recipe from Epicurious.com