PEPPERED TUNA WITH MUSHROOM SAUCE
I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn't want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!
Provided by Bev I Am
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, melt butter over medium-high heat until lightly brown.
- Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
- Stir in Plum sauce, soy sauce, and ground ginger.
- Bring to a boil, reduce heat.
- Simmer, stirring often 3-4 minutes.
- Keep warm.
- Heat oil in a large non-stick skillet over medium-high heat.
- Sprinkle tuna evenly with pepper.
- Cook 4 minutes each side (rare) or until desired amount of doneness.
- Serve with warm sauce.
- Serves 6.
PORTOBELLO MUSHROOM TUNA MELT
This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy!
Provided by McGelby
Categories Broil/Grill
Time 25m
Yield 4 Melts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- Brush the mushrooms with 1 tablespoon oil.
- Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
- While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
- Remove the mushrooms from the oven.
- Divide tuna mixture among mushrooms, and spread evenly in caps.
- Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
- Top each mushroom with a tomato slice and 2 tablespoons greens.
- Serve immediately.
Nutrition Facts : Calories 490.8, Fat 31.9, SaturatedFat 12.5, Cholesterol 82.8, Sodium 1006.3, Carbohydrate 16.1, Fiber 3.9, Sugar 5.7, Protein 37.9
PEPPERED TUNA WITH PORTOBELLO MUSHROOMS
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
- Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
- Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
- Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 14 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 614 milligrams, Sugar 17 grams, TransFat 0 grams
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
Steps:
- Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
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