Asian Tuna

While out marketing a few days ago I came across three nice-looking tuna steaks, so I picked them up. In the same 24 hours I received an email with a wonderful-looking recipe for Asian tuna: a sweet and syrupy pan sauce with thick slices of shitake mushrooms in it. I figured that this was meant to be, so I tried it out. Wow am I ever glad that I did!

Asian tuna, jasmine rice, and a side salad

Ingredients:

tuna steaks

1 TBS fresh lemon juice

1 cup minced scallion

3 medium cloves garlic, pressed

1 TBS minced fresh ginger

2 cups thickly sliced fresh shiitake mushrooms (remove stems)

1 TBS chicken broth

1 cup orange juice

2 TBS tamari

2 TBS chopped cilantro

salt and pepper to taste

Directions:

  • Preheat the grill
  • Rub tuna with lemon juice and season with a little salt and pepper and set aside
  • Heat 1 TBS broth in a large skillet on the stovetop. Saute the scallion, garlic, ginger, and mushrooms in broth for about 2 minutes, stirring constantly over a medium heat
  • Add orange juice and cook for another 2 minutes, then add the tamari and cilantro

shitake mushroom pan sauce

  • Grill your tuna steaks to your desired doneness

grilled tuna steaks

  • Place tuna on plates and pour mushroom sauce over each piece

This recipe was inspired by World’s Healthiest Foods.

I opted to serve this with some jasmine rice that I cooked in chicken broth, then added to some healthy-sautéed asparagus, celery bits, and ramps (whites and greens).

jasmine rice stir-fry

We also had a side-salad of spring greens and fresh tomato that was tossed in a dressing of:

ginger-lemon tossed salad

tuna

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