jphilg
06-01-2002, 07:37 PM
Oh my goodness. I found this recipe on Epicurious, and it was fantastic. I used half and half instead of whipping cream and cut down the butter, and it was completely within the world of "cooking light".....I grilled the fish, lightened the sauce, served with steamed basmati rice and a green salad, and it was a 10-WW point meal. And oh what a meal it was! (Things in parenthesis are JPHILG notes)
6 6-ounce tuna steaks, each about 1 inch thick (I used 4-5 ounce steaks)
2 tablespoons peanut oil (I rubbed the steaks with about 1 t of olive oil each, sprinkled with kosher salt)
3 tablespoons butter (I used 1 T)
1/3 cup thinly sliced green onions (I used 2 shallots)
1/4 cup chopped 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 (I used half and half)
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Preheat oven to 200°F. Sprinkle 1 side 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. (Or, grill on a hot hot grill; I did 90 seconds per side for just-past-rare)
Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. (Put on the tuna at this point) Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
Serves 6.
Bon Appétit
February 1999
RSVP
Circa, Philadelphia PA
6 6-ounce tuna steaks, each about 1 inch thick (I used 4-5 ounce steaks)
2 tablespoons peanut oil (I rubbed the steaks with about 1 t of olive oil each, sprinkled with kosher salt)
3 tablespoons butter (I used 1 T)
1/3 cup thinly sliced green onions (I used 2 shallots)
1/4 cup chopped 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 (I used half and half)
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Preheat oven to 200°F. Sprinkle 1 side 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. (Or, grill on a hot hot grill; I did 90 seconds per side for just-past-rare)
Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. (Put on the tuna at this point) Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
Serves 6.
Bon Appétit
February 1999
RSVP
Circa, Philadelphia PA