Tuesday, June 19, 2012

Seared Ahi Tuna with Shiitake Mushroom Cream Sauce

Would it be any surprise that Chris' birthday dinner request would involve heavy cream?  This is an old favorite, one from the early years.  Thank goodness Chris remembered it so we can put it back into the rotation.  


2  - 12 oz Fresh Ahi tuna steaks
Fleur de sel and freshly ground pepper
1 scallion, thinly sliced on an angle
2 cups thinly sliced fresh shiitake mushrooms
2 tbsp light soy sauce
2 tbsp mirin
1/2 cup heavy whipping cream
Lightly salt and pepper the tuna.  Heat a heavy cast iron skillet to smoking hot.  Add just a small drizzle of grape seed oil.  Sear the tuna, about 45 seconds per side.  Slice the tuna into thick slices.  
Heat a small amount of grape seed oil in a medium fry pan over medium high heat.  Add the scallions and sauté until softened. Then add the shiitake mushroom and continue to sauté until they are just soft.  Then add the soy and mirin and toss to combine.  Cook for one minute and add the cream.  Once it comes to a boil, turn heat down to simmer the sauce for a few minutes.  


I served the tuna with sautéed spinach with crispy shallots and crispy rice cakes with crab filling.  Happy Birthday Chris!  

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