Shared by JenniferJ
What a gorgeous and delicious meal. Tuna steaks covered in a creamy mushroom sauce. Great served over asparagus!
Dinner tonight was pan-seared Ahi tuna steaks (only takes 8 minutes to cook!) and steamed asparagus, with a mushroom Dijon cream sauce.
Just season (kosher salt, freshly ground black pepper, and garlic powder) then sear the tuna on both sides in olive oil and ghee to your desired doneness (for us about 4 mins/side, but if you overcook they become chewy).
Remove and set aside.
Add a pound of sliced mushrooms and saute until they release their moisture and deglaze, the pan continues to cook until the moisture is mostly evaporated.
Add 1/4 cup of no-sugar chicken or veggie stock, then add 3 tbsp Dijon mustard and stir in, then half a cup of heavy cream. Add 2 tbsp chopped chives, and salt and pepper to taste. Cook until thickened.
Serve steaks with steamed asparagus or veg of your choice, with sauce poured over all.