Today I came back from a short holiday and I decided to cook tuna because it’s a delicious meat that if I could, I would cook it every day. So, buy a tuna chop and prepare it with an asian glaze, shimeji brown mushrooms and sea buckthorn sauce.

Ingredients:

  • 1 tuna chop

For glaze:

  • hot pepper
  • 1 teaspoon of fresh grated ginger
  • 1 smashed garlic clove
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • sesame seeds

For sea buckthorn sauce:

  • 1 handful of sea buckthorn
  • 2 tablespoons of water
  • 1 teaspoon of flour

For side dish:

  • 1 bunch of Shimeji brown mushrooms
  • 50 g butter
  • 3 tablespoons of soya sauce

First, prepare the mixture for glaze. Put all the ingredients for glaze in a bowl and mix them very well. Set the mixture aside.

Then, prepare the tuna. Put salt and pepper on the tuna and leave it aside.

Start to prepare the sea buckthorn sauce. I took a handful of sea buckthorn, I cleaned them and cut them in half. I put them on a small fire with 2 tablespoons of water and I crushed them well until I took out how much juice I could from them. Strain the juice and put it back to the fire and sprinkled a little flour for the sauce to get consistency. It was no longer necessary to add absolutely nothing to this sauce, because the sea buckthorn has a fresh sweet-sour taste, that in my opinion fits more than well with tuna.

After I finished the sauce, I cover it and set aside until I prepared the side dish. Took the mushrooms and clean them.

I melted 50 grams of butter in the pan and I put the mushrooms with a little pepper. I let them 2 minutes, then I added few tablespoons of soy sauce, and left for another 2 minutes.

Coming back to the tuna, I heated the pan with a cube of butter and I cooked the tuna for 1 minute on each side.

Add the glaze and leave on the fire for 1 minute on each side.

Take out the tuna and leave it 2 minutes to cool.

Slice it and place it with the sauce and side dish.

Tuna With Asian Glaze, Shimeji Brown Mushrooms and Sea Buckthorn Sauce
 
Today I came back from a short holiday and I decided to cook tuna because it’s a delicious meat that if I could, I would cook it every day.
Author:
Recipe type: Fish recipe
Ingredients
  • 1 tuna chop
For glaze:
  • hot pepper
  • 1 teaspoon of fresh grated ginger
  • 1 smashed garlic clove
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • sesame seeds
For sea buckthorn sauce:
  • 1 handful of sea buckthorn
  • 2 tablespoons of water
  • 1 teaspoon of flour
For side dish:
  • 1 bunch of Shimeji brown mushrooms
  • 50 g butter
  • 3 tablespoons of soya sauce