Peppered Tuna With Mushroom Sauce

Southern Living
If you can't find fresh tuna, frozen tuna steaks will work just fine; just be sure to thaw before using.
Makes 6 servings


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3 tablespoons butter
1 cup sliced fresh mushrooms
3/4 cup plum sauce
1/4 cup lite soy sauce
1 teaspoon dried ground ginger
2 tablespoons vegetable oil
6 (6-ounce) tuna steaks (about 1 1/2 inches thick)
1 tablespoon freshly ground multicolored peppercorns*


Prep: 15 Minutes
Cook: 20 Minutes

Melt butter in a large skillet over medium-high heat until lightly browned. Add mushrooms, and sauté 4 to 7 minutes or until lightly browned and tender. Stir in plum sauce, soy sauce, and ginger. Bring to a boil, reduce heat, and simmer, stirring often, 3 to 4 minutes. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna evenly with pepper, and cook 4 minutes on each side (rare) or until desired degree of doneness. Serve with warm sauce.

*Freshly ground black pepper may be substituted.

Note: For testing purposes only, we used Honan Plum Sauce. Look for plum sauce in the ethnic foods aisle of the supermarket.

Created date

April 2005