Pan Seared Tuna with Ginger-Shiitake Cream Sauce

6 (6-oz.) Tuna steaks, 1" thick

2 T. Peanut Oil

3 T. Butter

1/3 cup Green Onions, thinly sliced

1/4 cup Cilantro, chopped

2 T. Fresh Ginger, peeled & finely chopped

4 cloves Garlic, chopped

(8-oz.) Fresh Shiitake Mushrooms, stemmed

6 T. Soy Sauce

1-1/2 cups Whipping Cream

3 T. Fresh Lime Juice

Preheat oven to 200 degrees.

Sprinkle one side of tuna steaks with pepper.

Heat peanut oil in heavy skillet over high heat.

Place tuna steaks, pepper sides down in hot oil and sear 2 minutes.

Turn over and continue cooking to desired doneness, about 2 minutes for rare.

Transfer to rimmed baking sheet, keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and garlic to same skillet and saute until fragrant, about 30 seconds.

Mix in mushrooms (caps sliced), and soy sauce and simmer 30 seconds.

Add whipping cream and simmer until sauce coats the back of spoon, about 3 minutes.

Stir in lime juice.

Spoon sauce onto plates, arrange tuna atop sauce.

Garnish with lime wedges and cilantro sprigs, if desired.

Makes 6 servings.

A great Lenten gourmet recipe.

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