Seared Wahoo Tuna With Shitake Mushroom Beurre Bla Recipes

SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT

Steps:

• Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil. Set aside. Heat oven to 375 degrees.
• Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil. Add garlic, ginger, onion and celery and stir-fry until the vegetables soften. Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften. Stir in the edamame and 5-spice powder. Add soy sauce, vinegar and beer and bring to a simmer. Stir in miso and let it dissolve. Remove from heat. Add salt and pepper if needed.
• Place a heavy ovenproof skillet, preferably cast iron, over high heat. While pan heats, dust the skin of the fish with flour. Add remaining tablespoon of vegetable oil to the pan. Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
• Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through. An instant-read thermometer should register about 140 degrees. Remove from oven.
• Reheat mushroom ragout. Add scallions, cilantro and remaining tablespoon of sesame oil. Spoon mixture onto a platter or four dinner plates. Top with the fish, skin side up, and serve.

SEARED TUNA WITH MUSHROOMS AND SHALLOTS

Steps:

• In a mixing bowl or ziplock bag mix together soy sauce, sesame oil, honey, 1/4 tsp salt and pepper. Add tuna steaks, coating well, and let sit for 10 minutes (you can do this step the night before and allow marinate overnight).
• Peel shallots and remove both ends. If you are using larger shallots, slice them horizontally to about 1 inch slices. Rough slice mushrooms. Lightly salt and pepper both shallots and mushrooms. Add 1 tablespoon olive oil to non-stick skillet on medium high heat. When pan is hot add shallots, cut side down. Cook 3-4 minutes until surface is lightly browned and starting to caramelize. Turn each slice to brown on the other side. Move shallots to one side of the skillet, and add mushrooms to open side. Lower heat to medium and cook mushrooms for 2 minutes, stirring occasionally. Sprinkle with balsamic and stir. Remove both shallots and mushrooms to a plate.
• Add remaining olive oil to the pan and heat to high. Remove steaks from marinade and pat dry. Press toasted sesame seeds (if using) onto both sides of each steak. Place steaks into hot pan and sear for 2 minutes on each side for medium rare, or 3 minutes on each side for medium. Remove to cutting board and allow to rest for 3 minutes.
• Slice into 1/2 inch slices and serve with mushrooms and shallots. Delicious served over rice or in a noodle bowl as well.

SEARED HAWAIIAN AHI WITH WILD RICE AND BASMATI RICE IN A SHIITAKE TERIYAKI BEURRE BLANC

Steps:

• Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
• Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
• In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
• Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.
• Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
• Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
• Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.

SEARED WAHOO TUNA WITH SHITAKE MUSHROOM BEURRE BLA

Steps:

• Season fish with salt and pepper. Sear the fish in a hot saute pan on both sides until golden brown. remove fish from pan and set aside. Add mushrooms and 1 Tbsp of butter to the same saute pan and cook until the mushrooms have lost there water and are starting to get dry. Add the Garlic and Shallots and cook for 1 minute. Deglaze with sherry. Add chicken broth and soy sauce. Add fish filets back into pan. Boil for 3-4 minutes until reduced by half. Add heavy cream and reduce for 1 minute. Add fresh herbs and remaining 1 Tbsp of butter. Remove from heat and mix all ingredients well. Plate up fish with sauce spooned over the top.

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 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.

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.

AHI TUNA AND PASTA WITH MUSHROOM BECHAMEL

Steps:

• Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
• Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
• Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
• While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
• Reheat the bechamel. Add the mushroom mixture and stir to combine.
• Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
• Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
• Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
• Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

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.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.