Difference between revisions of "Tuna Steaks with Ginger Lime Sauce"
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__FORCETOC__ __NOEDITSECTION__ | __FORCETOC__ __NOEDITSECTION__ | ||
| − | [[category:criscodisco's Recipes]][[Category:Tuna]][[category:Main | + | [[category:criscodisco's Recipes]][[category:Seafood]][[Category:Fish]][[Category:Tuna]][[category:Main Course]][[category:Dinner]] |
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| − | + | ==Ingredients:== | |
*2 6-ounce tuna steaks, each about 1 inch thick | *2 6-ounce tuna steaks, each about 1 inch thick | ||
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*3 tablespoons fresh lime juice | *3 tablespoons fresh lime juice | ||
| − | + | ==Method== | |
*Prepared rice, preferably jasmine | *Prepared rice, preferably jasmine | ||
Latest revision as of 05:54, 17 December 2007
Submitted by Criscodisco
Uploaded by Toast
Recently, goon MacD asked about fish recipes for people who aren't fond of fish. I like my fish swimming in my aquarium, not on my plate, but this is a great recipe for people such as myself.
Contents
Ingredients:
- 2 6-ounce tuna steaks, each about 1 inch thick
- 1 tablespoons peanut oil
- 3 tablespoons butter
- 1/3 cup thinly sliced green onions
- 1/4 cup chopped fresh 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
Method
- Prepared rice, preferably jasmine
- Now, I decided to make this on a whim, so I didn't have any green onions, and my cilantro wasn't fresh, but it was still wonderful. Also, the only shiitake mushrooms I found were dehydrated. If you've never re-hydrated mushrooms, it's simple. Soak them in very hot water for about 20 minutes.
- You won't need the broth it makes for this recipe, but freeze it for a delicious addition to a soup later on.
- While this is happening, it would be a good time to juice your limes, and chop up all your ingredients.
- Heat your peanut oil over high heat in a skillet. Sprinkle one side of your tuna steaks with pepper, and toss them pepper side down into the hot oil. Don't move them at all, for two minutes.
- Flip them over, and cook for another two minutes for rare.
- Place them on a baking sheet, and into a 200F oven, to keep warm.
- In the same skillet, toss in your butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté about 30 seconds.
- Add your mushrooms and soy sauce, and simmer for another 30 seconds.
- Add your whipping cream, and simmer for about 3 more minutes. See how the sauce is coating the spoon? That means it's done.
Serving
- Stir in your lime juice. Put some rice on a plate, place the tuna steak atop it, and cover in sauce.
- If you're looking for a more date-worthy presentation, you can place the steak in a puddle of sauce, with the rice on the side. Enjoy.
