Thursday, July 15, 2010

Pan-Seared Tuna w/Ginger & Shiitake Cream Sauce

Back to our summer home on the coast of central Oregon, after a quick trip to Phoenix, AZ to visit the family and my daughter's graduation.
First weekend back we picked up a Bonita Tuna on the pier in Newport. It was caught about 10:00 pm the night before on the fishing vessel of the Grace Elizabeth, just about 15 pounds worth.....certainly can't get much fresher than this. Found this recipe on Epicurious. Our first meal and so far the best has been this dish, The Pan Seared Tuna with Ginger and Shiitake Cream Sauce. Served fish and sauce over short brown rice and a small green salad with lemon, garlic and olive oil on the side. Delicious.........


2 tuna steaks
1/16 cup sliced chives
1/8 cup cilantro
2 tablespoons ginger
8 ounces of shiitake mushrooms
6 tablespoons light soy sauce
1 cup whipping cream
3 tablespoons lime juice
1 clove garlic
lime wedges and fresh cilantro for garnish optional

Heat oven to 200 degrees F. Sprinkle 1 side of tuna with pepper, heat 2 tablespoons of oil in heavy saute pan, cook about 2 mins for rare. Turn and cook about 3 mins more. Transfer to baking sheet, keep warm in oven. Then to original saute pan add butter, chives, cilantro, ginger and garlic. Saute about 30 seconds until fragrant, mix in mushrooms and soy sauce then simmer until sauce lightly coats back of spoon about 3 mins. Stir in lime juice. Serve. Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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