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!
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
- 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
- Grill your tuna steaks to your desired doneness
- 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).
We also had a side-salad of spring greens and fresh tomato that was tossed in a dressing of: