Saturday, May 3, 2014

Seared Yellowfin Tuna with Mushroom Sauce and Mushroom Rice

Our favorite fish market had a killer deal of buy one pound of sushi-grade yellowfin tuna, get one pound free. Couldn't resist. Here is what I did with the first pound.

Mushroom Rice:
1 c. rice
2 c. beef broth
3 cloves of garlic, chopped
3 - 4 baby portobello mushrooms, chopped

Tuna with Mushroom Sauce:
1 lb. yellowfin tuna steak
salt and pepper
olive oil
1/4 c. unsalted butter
1/4 c. shallots, chopped
3/4 c. baby portobello mushrooms, chopped
2 Tbsp. sesame oil
2 Tbsp. low sodium soy sauce
3/4 c. low sodium chicken broth
1/2 c. sherry
chopped chives

Mushroom Rice:
1. Soak rice in a bowl of water.

2. In the mean time, in a small pan over medium heat, sauté mushrooms and garlic with a little olive oil until soft, about 3 minutes.

3. Bring beef broth to a boil.

4. Drain rice, then add mushrooms and rice to beef broth.
5. Cook covered on low heat for 20 minutes.

Tuna with Mushroom Sauce:
6. Sprinkle both sides of tuna steak with salt and pepper.

7. Place tuna in large pan over medium heat with a little olive oil. Cook on each side for 3 to 4 minutes.

8. Sear the edges for few seconds. Set aside covered to keep warm (I put mine in a warm oven).

9. In the same pan, add butter and shallots. Cook until shallots are soft, about 2 to 3 minutes.

10. Add mushrooms and cook for another minute.

11. Remove from heat, add sesame oil, soy sauce, sherry, and chicken broth.

12. Boil on high heat until reduced about to about 1/3 of a cup.

13. Pour over tuna and sprinkle with chopped chives. Stuff face!!!

Original Recipe: The Foodie Couple

Might also enjoy:
Orange Tequila Cake
Salmon with
Browned Butter Sauce
(Greek Lemon Soup)

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