Tuna with Ginger Mushroom Cream Sauce
Elevate your dinner menu with this elegant Tuna with Ginger Mushroom Cream Sauce, a dish that perfectly balances bold flavors and creamy indulgence. Succulent tuna steaks are expertly seared to lock in their natural juices, then paired with a luscious sauce made from earthy button mushrooms, zesty fresh ginger, and velvety heavy cream. A splash of soy sauce adds a subtle umami depth, while fragrant garlic and parsley brighten every bite. Ready in just 35 minutes, this gourmet-inspired meal is ideal for impressing guests or treating yourself to a restaurant-quality experience at home. Serve it with a squeeze of fresh lemon for a vibrant finish, and enjoy a meal that's as satisfying as it is stunning!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces Tuna steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 8 ounces Button mushrooms, sliced
- 1 cup Heavy cream
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Season the tuna steaks with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the tuna steaks for 2-3 minutes per side, depending on your preferred doneness. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and the butter.
Once the butter is melted, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and browned.
Pour in the heavy cream and soy sauce, stirring to combine. Let the sauce simmer for 3-4 minutes until slightly thickened.
Return the seared tuna to the skillet and spoon the sauce over the top. Cook for another 2 minutes to warm through.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side if desired.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 713 mg | 15% | |
*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.
