Tuna (or Fish Or Chicken) With Ginger Shiitake Cream Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 36 ounces ahi tuna steaks, 1-inch thick (or 4 boneless skinless chicken breasts)
• 2 tablespoons olive oil or 2 tablespoons peanut oil
• fresh ground pepper
• 3 tablespoons butter
• 1/3 cup green onion
• 2 tablespoons ginger, fresh grated
• 4 garlic cloves, pushed through garlic press
• 8 ounces shiitake mushrooms, sliced
• 2 tablespoons soy sauce (i suggest low-sodium)
• 1 1/2 cups whipping cream
• 3 tablespoons lime juice, fresh squeezed
• 1/4 cup cilantro
• 6 cups baby greens (optional) or 6 cups spring greens (optional)
• 3 cups wasabi mashed potatoes (optional)
• cilantro (optional) or chives, for garnishing (optional)

Recipe

• 1 heat oven to 200 degrees.
• 2 heat a skillet on your stove to medium high.
• 3 grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
• 4 add oil to the pan. when it's very hot, add the tuna steaks, pepper side down. cook for 1-2 minutes per side, until seared but still rare in the center. remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
• 5 in the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. sautee for a minute, just until the garlic becomes translucent (don't let it brown).
• 6 add shiitakes and cook, without stirring, until they brown slightly. add the soy sauce and cream. let it cook until it thickens enough to coat the back of a spoon. add the lime juice and cilantro.
• 7 serve tuna, fish or chicken hot atop a bed of greens. add wasabi mashed potatoes alongside. top all with the sauce, and garnish with cilantro or chive sprigs.