While out marketing a few days ago I came across three nice-looking tuna steaks, so I picked them up. In the same 24 hours I received an email with a wonderful-looking recipe for tuna: a sweet and syrupy pan sauce with thick slices of shiitake mushrooms in it. I figured that this was meant to be, so I tried it out. Wow am I ever glad that I did!
Ingredients
- tuna steaks
- 1 tablespoon fresh lemon juice
- 1 cup minced scallion
- 3 medium cloves garlic, pressed
- 1 tablespoon minced fresh ginger
- 2 cups thickly sliced fresh shiitake mushrooms (remove stems)
- 1 tablespoon chicken stock
- 1 cup orange juice
- 2 tablespoons tamari
- 2 tablespoons chopped cilantro
- salt and pepper to taste
Directions
- Preheat the grill
- Rub tuna with lemon juice and season with a little salt and pepper and set aside
- Heat 1 tablespoon stock in a large skillet on the stovetop
- Saute the scallion, garlic, ginger, and mushrooms in broth for about 2 minutes, stirring constantly over a medium heat
- Add orange juice and cook for another 2 minutes, then add the tamari and cilantro
- Grill your tuna steaks to your desired doneness
- Place tuna on plates and pour mushroom sauce over each piece
This recipe was inspired by World’s Healthiest Foods.
I opted to serve this with some jasmine rice that I cooked in chicken broth, then added to some healthy-sautéed asparagus, celery bits, and ramps (whites and greens).
We also had a side-salad of spring greens and fresh tomato that was tossed in a dressing of:
- 1 tsp grated fresh ginger
- 2 medium cloves garlic, pressed
- juice of 1 lemon
- 1 teaspoon honey
- 2 tablespoons tamari
- 1 tablespoon extra virgin olive oil
- salt and pepper