I have found that tuna is a particularly polarizing fish, especially because the proper way to eat the fish is raw in the middle. If you like tuna, you will love this dish (even if you're a little wary I still think it will convert you). Even my 18-month old son eats a full portion of this meal because it has so many rich and creamy flavors. If a baby can do it - so can you!P.S. The key to this meal is GOOD tuna. If you don't live on the coast, ask a local fish restaurant where they by their fish and go to their source. Skip the middle man - you will be surprised how much better it really is.Ingredients:6 6-ounce tuna steaks, 1-inch thick2 Tbsp. peanut oil (or regular vegetable oil if you don't have the peanut)3 Tbsp. butter1/3 C. thinly sliced green onions1/4 C. chopped cilantro2 Tbsp. finely chopped peeled fresh ginger4 garlic cloves, chopped8 ounces fresh shiitake mushrooms, stemmed, caps sliced6 Tbsp. soy sauce1 1/2 C whipping cream3 Tbsp. fresh lime juiceLime wedges (optional)Fresh cilantro sprigs (optional)Preheat oven to 200 degrees. Sprinkle one side of tuna with pepper. Heat 2 Tbsp. oil in large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear approx. 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 more minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.Add butter, green onions, cilantro, ginger, and garlic to same skillet and saute' 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. Stir in lime juice. Serve fish over jasmine rice and pour sauce on top. Garnish with lime wedges and cilantro, and enjoy! Pan Seared Tuna with Ginger-Shiitake Cream Sauce

I have found that tuna is a particularly polarizing fish, especially because the proper way to eat the fish is raw in the middle.  If you like tuna, you will love this dish (even if you're a little wary I still think it will convert you).  Even my 18-month old son eats a full portion of this meal because it has so many rich and creamy flavors.  If  a baby can do it - so can you!

P.S.  The key to this meal is GOOD tuna.  If you don't live on the coast, ask a local fish restaurant where they by their fish and go to their source.  Skip the middle man - you will be surprised how much better it really is.

Ingredients:

6 6-ounce tuna steaks, 1-inch thick

2 Tbsp. peanut oil (or regular vegetable oil if you don't have the peanut)

3 Tbsp. butter

1/3 C. thinly sliced green onions

1/4 C. chopped cilantro

2 Tbsp. finely chopped peeled fresh ginger

4 garlic cloves, chopped

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

6 Tbsp. soy sauce

1 1/2 C whipping cream

3 Tbsp. fresh lime juice

Lime wedges (optional)

Fresh cilantro sprigs (optional)

Preheat oven to 200 degrees.  Sprinkle one side of tuna with pepper.  Heat 2 Tbsp. oil in large skillet over high heat.  Place tuna steaks, pepper side down, in hot oil and sear approx. 2 minutes.  Turn tuna over and continue cooking to desired doneness, about 2 more minutes for rare.  Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, green onions, cilantro, ginger, and garlic to same skillet and saute' 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.  Stir in lime juice.  Serve fish over jasmine rice and pour sauce on top.  Garnish with lime wedges and cilantro, and enjoy!