Seared Tuna with Mushrooms and Shallots

Do you know a fish hater?

During our early dating days when we got around to that inevitable conversation about food preferences, my (now) husband made a casual remark that almost stopped everything right then and there…he proclaimed that he didn’t really like fish. Wh…wh…what? How could that be? How did I, a true fish lover, end up dating someone who didn’t share that pescatarian leaning?

“Fish, to taste right, must swim three times – in water, in butter, and in wine.” – Polish proverb

I was too smitten with the man to end the courtship, but I did set out to prove him wrong about fish…to show him it’s not the fish he didn’t like but the way it was prepared. Since then he has eaten every fish dish I have cooked (with gusto I might add), and will even make fish requests when shopping. One of his favorites is this Seared Tuna with Mushrooms and Shallots, which is healthy, delicious, AND takes less than 20 minutes to prepare.

Choosing A Tuna Steak

Tuna is best (and more reasonably priced) when it is in season from May through early September. You can still find delicious tuna in other months, but expect to pay a higher price for it. Or look for frozen tuna steaks, which are typically frozen quickly after being caught so they retain their freshness. Fresh tuna steaks should be sliced about 1-inch thick, be shiny, moist, and almost translucent.

Tuna steaks beautifully soak up whatever flavors you marinate them in, and this Seared Tuna with Mushrooms and Shallots is one of our faves. The meat will be flaky and tender in minutes, giving you more time to share dinner with your family. In a bowl or ziplock bag mix together the soy sauce, sesame oil, honey, salt and pepper. Add the tuna steaks, making sure they are coated. Allow to marinate for 10 minutes (you can also do this step the night before for even more flavor).

Quick Mushrooms and Shallots

While your tuna is marinating, peel your shallots and cut off the ends. Larger shallots should be sliced horizontally into about one-inch thick slices. If your mushrooms are not already sliced, give them a quick, rough slice as well. Season with just a pinch of salt and pepper. Heat olive oil in a non-stick skillet to medium high. Place shallots in pan, cut side down. Cook for 3-4 minutes until browned, then flip to cook the other side for another 3 minutes.

Move the shallots to one side of the skillet and add the mushrooms. Lower heat to medium and cook for 2-3 minutes. Sprinkle with balsamic and salt and pepper to taste. Remove shallots and mushrooms to a plate.

Searing Tuna Steaks

The second best thing about searing tuna steaks (the first is how delicious they are) is how quickly they are ready. Add oil to the pan and heat on high until very hot. Remove steaks from the marinade and press toasted sesame seeds (if using) onto both sides. Place the steaks in the hot skillet and sear on each side for 2 minutes for medium rare or 3 minutes for medium.

Remove to a cutting board and allow to rest for 3-4 minutes. Slice into 1/2 inch slices and serve with mushrooms and shallots. Serve with seasoned rice on the side if you love rice like we do.

And there you have it…a delicious, healthy fish dish that your family will love and you can have on the table in 20 minutes. And who doesn’t want more time to share the day’s adventures over a great meal?

Do you have a favorite marinade for tuna? Or maybe you haven’t yet tried it? Let me know in the comments, and if you haven’t already subscribed…what are you waiting for? Until next time, keep it spicy!

Michele

Print

Seared Tuna with Mushrooms and Shallots

Tender, seared tuna steak with a soy marinade and sauteed mushrooms and shallots.

Course Main Course

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings 4

Author Michele

Ingredients

• 2 4-6 oz Tuna Steaks
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp toasted sesame seeds – white, black or combined
• 2 tbsp olive oil – divided
• 6-8 shallots
• 8 oz mushrooms
• 1 tbsp balsamic vinegar
• pinch of salt and pepper

Instructions

1. 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).

2. 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.

3. 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.

4. Slice into 1/2 inch slices and serve with mushrooms and shallots. Delicious served over rice or in a noodle bowl as well.