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Rec: Tuna Steak Diane by Susan/Kentfield

Veteran Member
5949 posts
Joined: Dec 9, 2005


Posted to Thread #11509 at 8:48 pm on Jul 27, 2008

Tuna Steak Diane

1 lb tuna steak (used ahi)
1/4 cup flour
2 tsp safflower oil
2 tsp butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
1 tsp Dijon
1 tsp worchestershire
1/4 cup clam juice or chicken broth (used chicken broth)
4 mushroom caps (shiitake mushrooms were nice)

Cut fish into 4 equal pieces and dust all surfaces with flour. Heat oil in a skillet over med-high heat. Add fish and saute for 3 minutes on each side. Remove and reserve steaks. Pour off oil. Melt butter in the skillet and add shallots and saute for 1 minute. Stir in parsley, mustard, Worcestershire and clam juice and cook 2 minutes. Return fish to skillet and cook 2 minutes on each side, coating with sauce. Remove fish to serving plates. Add mushroom caps to the skillet and quickly cook for a minute in remaining sauce. Pour sauce over steaks, topping each one with a mushroom cap. Susan recommends doubling the sauce.

Source: Susan/Kentfield @ Gails.

Pat’s notes: This was verrry good. I doubled the sauce and was glad I did. My ahi was rather thick and wasn’t cooked well enough for me after the required cooking time and since the sauce would’ve dissipated had I cooked it longer I opted for placing the tuna on a plate and microwaving for about a minute, which turned out perfectly. Good accompaniments were mashed potatoes, swiss chard sauteed in garlic and olive oil then steamed with a squeeze of lemon juice to finish, fresh sliced garden tomatoes, and warm nectarine blueberry cobbler ala mode for dessert.

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