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+ servings

Seared Ahi Tuna With Shiitake Cream Sauce

Tamara Andersen
An Asian-inspired seared ahi tuna recipe combining traditional Japanese ingredients - tuna, shiitake, ginger, and tamari - with cream, served over soba noodles... Fusion Asian and delicious!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish
Cuisine Asian/Eclectic
Servings 4

Ingredients
  

  • 4 ahi tuna steak portions
  • 3 tsp. sesame oil divided use
  • 1 tsp. canola oil
  • 1 tsp. garlic minced (about 3 cloves)
  • 2 tsp. ginger minced*
  • 6 oz. fresh shiitake cleaned, stemmed, and sliced thin*
  • ½ cup rice wine or dry white wine
  • 1 tsp. tamari soy sauce
  • ½ cup half n' half
  • chives or scallions
  • sesame seeds
  • 8 oz. dried soba noodles
  • sesame oil
  • tamari or soy sauce
  • * See Notes

Instructions
 

  • Rub tuna steaks with about 1 tsp. sesame oil, and salt and pepper both sides.
  • Put a large pot of water and 2 tsp. salt on high heat for pasta.
  • To a medium saute pan, add 1 tsp. sesame oil and 1 tsp. canola oil over medium-high heat. Add garlic and ginger. Saute until fragrant and golden, but not brown.
  • Add sliced shiitake. Stir occasionally, cooking until edges begin to caramelize.
  • While shiitake cook, cook the soba noodles according to package instructions (mine take 7-8 minutes, but this varies). Fresh soba take only 1-2 minutes so be careful. Drain. Drizzle with a scant 1 tsp. sesame oil and a sprinkling of tamari or soy sauce. Toss thoroughly, and set aside.
  • Get a stove top grill pan or outdoor grill very hot (you want to sear the fish). We usually go for medium rare with this, but cook it the way you like it. My tuna steaks usually get about 2 minutes on each side, and they're pretty thick. Remove from the pan, and slice.
  • Add wine to the saute pan with the mushrooms. Reduce until most of the wine is cooked off.
  • Add the half n' half. Whisk the sauce to combine. Turn off the burner.

To Serve

  • To each plate, add one-fourth of the soba noodles, 1 sliced tuna steak, and drizzle with one-fourth of the ginger shiitake cream sauce.
  • Garnish with chopped chives or scallions, and toasted sesame seeds.
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