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!


  • 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


  1. Preheat the grill
  2. Rub tuna with lemon juice and season with a little salt and pepper and set aside
  3. Heat 1 tablespoon stock in a large skillet on the stovetop
  4. Saute the scallion, garlic, ginger, and mushrooms in broth for about 2 minutes, stirring constantly over a medium heat
  5. Add orange juice and cook for another 2 minutes, then add the tamari and cilantro
  6. Grill your tuna steaks to your desired doneness
  7. 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: