Ingredients
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36 ounces ahi tuna steaks, 1-inch thick (or 4 boneless skinless chicken breasts)
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2 tablespoons olive oil or 2 tablespoons peanut oil
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3 tablespoons butter
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2 tablespoons ginger, fresh grated
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4 garlic cloves, pushed through garlic press
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8 ounces shiitake mushrooms, sliced
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2 tablespoons soy sauce (I suggest low-sodium)
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1 1/2 cups whipping cream
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3 tablespoons lime juice, fresh squeezed
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1/4 cup cilantro
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6 cups baby greens or 6 cups spring greens
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3 cups wasabi mashed potatoes
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cilantro or chives, for garnishing
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fresh ground pepper
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1/3 cup green onion
Instructions
- Heat oven to 200 degrees.
- Heat a skillet on your stove to medium high.
- Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
- 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.
- 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).
- 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.
- 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.