Tuna or Fish or Chicken with Ginger Shiitake Cream Sauce
Elevate your dinner game with this luxurious Tuna or Fish or Chicken with Ginger Shiitake Cream Sauce, a versatile dish that redefines weeknight meals. Perfectly seared tuna steaks, fish fillets, or chicken breasts become the star of the plate, enveloped in a velvety cream sauce bursting with the bold flavors of fresh ginger, earthy shiitake mushrooms, and a hint of soy sauce. This dish balances savory richness with aromatic brightness, while its quick preparation time (just 35 minutes!) makes it an ideal recipe for busy nights. Serve it over steamed rice, buttery mashed potatoes, or sautéed greens for a restaurant-worthy experience in the comfort of your home. Whether you're craving seafood or poultry, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Tuna steak, fish fillet, or chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Shiitake mushrooms, sliced
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the tuna steaks, fish fillets, or chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the protein and sear for 2-3 minutes per side (4-5 minutes for chicken) until golden brown and cooked to your desired doneness. Remove from the skillet and set aside, covered, to keep warm.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the sliced shiitake mushrooms and cook for 5-7 minutes until they are softened and lightly browned.
Stir in the minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and soy sauce, scraping up any browned bits from the bottom of the pan. Allow to simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust the seasoning as needed with additional salt or pepper.
Return the cooked tuna, fish, or chicken to the skillet, spooning the sauce over the top. Let them heat through for 2-3 minutes.
Serve the protein with the ginger shiitake cream sauce drizzled generously over the top. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.5 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 20.9 mcg | 105% | |
| Calcium | 100 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2226 mg | 47% | |
*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.
