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Ahi Tuna on Mushrooms with Raisin Cream
Courtesy of California Raisin Marketing Board
Servings: 32
Prep Time: 30 Min.
Cook Time: 10 Min.
What you need:
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4 sashimi grade tuna steaks, cut 1/2-inch thick (about 8 oz. each)
12 Royal Trumpet mushrooms
Coarse sea salt; for garnish
Micro cilantro or small cilantro leaves; for garnish

Golden Raisin-Ginger Cream (Yields 2 1/2 c.)
4 oz. California golden raisins
2 oz. garlic cloves, peeled
8 oz. red jalapeños (about 12 chiles)
2 c. mayonnaise (8 oz.)
1/2 c. buttermilk
2 Tbsp. candied ginger
2 tsp. fresh lime juice
1 tsp. salt
1 tsp. sesame seed oil (optional)
What to do:
1. Combine raisins and garlic in small saucepot. Cover with water. Bring to a boil and simmer until raisins are plump and garlic cloves are very tender. Drain and set aside.
2. Char, peel and seed jalapeños. In food processor, combine raisins and garlic with jalapeños, mayonnaise, buttermilk, ginger, lime juice, salt and oil. Process until very smooth. Chill.
3. Lightly season tuna steaks with sea salt. Sear to rare (145°F) in very hot skillet. Cool to room temperature. Slice thin. Set aside.
4. Slice mushrooms, lengthwise, 1/4-in. thick. Arrange slices of mushrooms In single layer on serving tray
5. Arrange a slice of tuna on each. Top with a dollop of Golden Raisin-Ginger Cream and sprinkle with sea salt and cilantro leaves.
*Chef's Note : Perfect Purée (brand) candied ginger preferred.

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Serve with:
An elegant appetizer for entertaining or a light meal
Nutritional information:
Calories: 70;   Total Fat: 2g;   Cholesterol: 15mg;   Total Carbs: 6g;   Fiber: 1g;   Protein: 7g;   Sodium: 95mg;  
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