Pan-Seared Tuna with Ginger Shiitake Cream Sauce

Remember last week when I posted about the Tuna Steak with Shiitake Mushroom sauce that Dave made for our Iron Chef party? Well it was so good I wanted to try and do it myself for Jim. Although Jim isn’t a fan of mushrooms I thought I would chop everything up finely so the sauce wasn’t chunky.

This recipe turned out to be a huge winner. The only drawback is the amount of fresh ingredients you need on hand and also the price of the tuna steak. I bought the highest quality they offered at Whole Foods, and paid $18 for a 1 lb filet. I don’t think you need sushi grade to make a delicious dish, I should have (and will do this next time for sure) bought the yellow fin tuna for $14 a lb. Really for Jim and I, just the one large fillet was enough for both of us to share.

You can see the complete recipe here where I posted about the first place recipe. Below are the pictures of MY journey.

Simply season one side with pepper.
Sear for two minutes each side.

The amazing mouth watering sauce fore the tuna consist of: Green onions, cilantro, ginger, garlic, shiitake mushrooms, soy sauce, whipping cream, white wine, butter and lime juice.
This is my very first experience with mushrooms in the kitchen. I don't cook with them, the texture grosses me out. I bit into one of these however and thought it tasted okay. I didn't vomit so maybe I like mushrooms. They say our taste buds change every 7 years.
Everything in the pot. Stirring to thicken. This is so wonderful and creamy and very very rich. I could bath in it.
We almost ate the last bite and then I remembered to take a picture. It was late when I took this photo, sorry no natural light and I was in a hurry.