Pan Seared Tuna with Ginger Shiitake Cream Sauce
Elevate your dinner table with this Pan Seared Tuna with Ginger Shiitake Cream Sauce—a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly seared tuna steaks take center stage, their tender, flaky texture complemented by an ultra-luxurious cream sauce infused with the earthy flavors of shiitake mushrooms, the zing of fresh ginger, and the umami richness of soy sauce. A splash of lemon juice brightens the sauce, while a garnish of fresh parsley adds a pop of color and freshness. Ready in just 35 minutes, this recipe is ideal for impressing guests or indulging in an elegant weeknight meal. Pair it with steamed rice or roasted vegetables for a complete and satisfying dining experience.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Fresh tuna steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Shiitake mushrooms (sliced)
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 tablespoon Soy sauce
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the tuna steaks dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the tuna steaks for 2 minutes on each side for medium-rare doneness, or cook longer if desired. Remove the tuna from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter has melted, add the sliced shiitake mushrooms and sauté for 3-4 minutes until softened.
Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Pour in the heavy cream and soy sauce, stirring well to combine. Simmer the sauce for 3-5 minutes until it thickens slightly.
Stir in the lemon juice and adjust seasoning with additional salt or soy sauce to taste, if needed.
Return the tuna steaks to the skillet and spoon some sauce over the top. Let them warm through for 1-2 minutes.
Serve the tuna steaks on individual plates, topped with the ginger shiitake cream sauce. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
