Griddled tuna with braised shiitake mushrooms

Griddled tuna with braised shiitake mushrooms

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 2
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Pescatarian
  • 15 minutes
  • 15 minutes
  • Haute Cabrière Pinot Noir 2004


  • 200 g fresh shiitake mushrooms, cleaned
  • Peanut oil
  • ½ cup vegetable or chicken stock
  • 1 T sugar
  • 1 T sesame oil
  • 2 tuna steaks (about 100g each)
  • For serving
  • Wilted baby spinach leaves or tatsoi steamed sticky rice
  • Soy sauce
  • Sesame oil

Cooking Instructions

Remove the stalks from the mushrooms and cut a cross in each cap.
Stir-fry the mushrooms in 1 or 2 tablespoons of peanut oil over a high heat. Reduce the heat to as low as possible and add the stock, soy sauce and sugar.
Gently cook, stirring frequently, until the liquids have almost evaporated.
Stir in the sesame oil and remove from the heat. Moisten the tuna steaks with peanut oil.
Sear in a hot griddle pan on both sides until browned outside but rare inside. S
erve the tuna on wilted baby spinach leaves or tatsoi with the braised mushrooms.
Pass around the rice, soy sauce and sesame oil at the table.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes