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2 Tuna Steaks (6-8oz)
4 finely sliced green onions
1/4cup Chopped Cilantro
1tbsp Chopped peeled Ginger
2 cloves chopped garlic
4oz Shiitake mushrooms - stemmed, 1/4" slices.
3tbsp soy sauce/braggs liquid aminos (gluten free)
1 cup whipping cream
2tbsp lime juice
~2tbsp peanut or canola oil
Salt, black pepper
I find it easier to get everything ready before cooking.
If you will have rice with the fish, go ahead and start cooking it now.
You may wish to let the skillet heat while you chop.
Chop up the cilantro, ginger, green onions and garlic - place in a bowl to the side.
Stem and slice the Shiitake mushrooms and place aside.
Salt and pepper one side of the tuna steaks.
Heat large skillet to med-high heat (higher if you've got peanut oil)
Add 2 tbsp or so of peanut or canola oil.
Place pepper side down in the hot oil and sear for a couple of minutes.
Salt and pepper the up-facing side of the tuna and turn over with tongs.
Sear for 2-3 minutes and remove to plate and cover to keep warm. (foil is good)
Turn heat down to medium.
Add 1tbsp of butter
Add green onions, Cilantro, Ginger and garlic.
Saute for 30 seconds or so.
Add Mushrooms and soy/amino sauce.
Saute for a minute or so.
Add Whipping cream and simmer for three minutes or so until the sauce smooths/thickens.
Add lime juice and more soy/amino if desired.
Serve as desired - I put the fish on a bed of rice and spoon the sauce over them.
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