Peppered Tuna With Mushroom Sauce Recipes

TUNA MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
• In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
• Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

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.

SEARED YELLOWFIN TUNA WITH MUSHROOM SAUCE RECIPE - (4.2/5)

Steps:

• Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, add mushrooms about 3 minutes. Remove skillet from heat. Add sesame oil, soy sauce and broth, then sherry. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Slice tuna and place over prepared polenta.Spoon sauce over tuna. Sprinkle with toasted sesame seeds and chopped chives.

PEPPERED TUNA WITH MUSHROOM SAUCE

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.

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

PEPPERED TUNA WITH PORTOBELLO MUSHROOMS

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.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats 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.

TUNA MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

TUNA WITH GINGER-MUSHROOM CREAM SAUCE

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.

PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE

Steps:

• Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
• To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
• To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
• Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
• Combine the ingredients and whisk together or puree in a blender.