PEPPERED TUNA WITH PORTOBELLO MUSHROOMS
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
- Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
- Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
- Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 14 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 614 milligrams, Sugar 17 grams, TransFat 0 grams
PEPPERED TUNA WITH MUSHROOM SAUCE
I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn't want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!
Provided by Bev I Am
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, melt butter over medium-high heat until lightly brown.
- Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
- Stir in Plum sauce, soy sauce, and ground ginger.
- Bring to a boil, reduce heat.
- Simmer, stirring often 3-4 minutes.
- Keep warm.
- Heat oil in a large non-stick skillet over medium-high heat.
- Sprinkle tuna evenly with pepper.
- Cook 4 minutes each side (rare) or until desired amount of doneness.
- Serve with warm sauce.
- Serves 6.
TUNA WITH GINGER-MUSHROOM CREAM SAUCE
I found this recipe on the web a few years back. You can tell its not one of my experiments, no hot peppers. It is one of my favorites and I get rave reviews when I cook it for friends. It works well with mahi mahi as too, though mahi mahi shouldn't be eaten rare. Not health food, but hey, that's what Decadent Saturdays are for.
Provided by Gato Volando
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
- Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
- Turn tuna over and continue cooking, about two minutes for rare, four for medium.
- Transfer tuna to plate and keep warm.
- Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
- Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
- Add half and half and simmer until thickened, about 3-4 minutes.
- Stir in lime juice.
- Spoon sauce onto plates and place tuna steak on top.
- Garnish with cilantro and a slice of pickled ginger.
Nutrition Facts : Calories 487.8, Fat 29, SaturatedFat 8.3, Cholesterol 87, Sodium 1100.8, Carbohydrate 12.1, Fiber 1.4, Sugar 2.4, Protein 44.4
TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
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