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Tuna with Ginger-Mushroom Cream Sauce

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“I found this recipe on the web a few years back. You can tell its not one of my experiments, no hot peppers. It is one of my favorites and I get rave reviews when I cook it for friends. It works well with mahi mahi as too, though mahi mahi shouldn't be eaten rare. Not health food, but hey, that's what Decadent Saturdays are for.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
  2. Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
  3. Turn tuna over and continue cooking, about two minutes for rare, four for medium.
  4. Transfer tuna to plate and keep warm.
  5. Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
  6. Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
  7. Add half and half and simmer until thickened, about 3-4 minutes.
  8. Stir in lime juice.
  9. Spoon sauce onto plates and place tuna steak on top.
  10. Garnish with cilantro and a slice of pickled ginger.

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