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HOW TO: Doubleheader - Mushroom Rice and Seared Citrus Tuna

Discussion in 'Food Talk' started by Xaks, Mar 27, 2011.

  1. Mar 27, 2011 at 8:19 AM

    Xaks [OP] Cranky & often armed sysadmin

    Dec 5, 2009
    First Name:
    Oklahoma City area
    work beast '06 reg cab 4 cyl 5 spd
    You're getting a double-header today gang. This is actually two recipes that I use frequently, but I must keep separate, as the rice from the first step is worth its own mention. My wife raves about it and its a good addition to a lot of dishes.

    Here we go!

    First, start assembling your goodies...you know how I hade stopping in the middle to run to the store...


    *2 teaspoons butter
    *6 mushrooms, coarsely chopped
    *1 clove garlic, minced
    *1 green or sweet yellow onion, finely chopped
    *2 cups veg broth
    *1 cup uncooked white rice
    *1/2 teaspoon chopped fresh parsley or oregano
    *salt and pepper to taste

    Melt butter in a saucepan over medium heat.Sweat mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated...5 min, stirring often.


    Stir in broth and rice. Season with parsley/oregano, salt and pepper. Reduce heat, cover and simmer for 15-20 minutes.

    That's it on this step. Now, we move on to the tuna!

    *2 lemons
    *1 orange
    *2 tblsp olive oil
    *salt, black pepper to taste
    *oregano, basil to taste (tsp each)
    *2 5 oz Ahi tuna steaks

    Quarter the citrus and gather the juice in a zip-top bag.

    You don't need a big fancy machine to do this.
    Add in the olive oil, salt & pepper, oregano & basil. Shake (close the bag first please) and add tuna. Place in a plastic container, suck out the air, and seal. Stick it in the fridge for a while, let it do its thing.


    I like to let mine chill for 15 or 20 mins, flip it over, then 15 mins on the other side. Much more than an hour and it gets a little too citrusy, if you get my meaning...is that even a word?

    Anyhow, whip out the nonstick and heat a couple tablespoons of peanut oil. Yes peanut oil. Neutral flavor and a high smoke point make it perfect for fish. What, don't believe me? Fine. Try this with olive oil and get back to me...you'll destroy it.

    Pinch of salt, a wee bit of pepper. I saved a couple wedges of lemon and orange before, I use one of each here to brighten the flavor.

    With bigger, thicker steaks like this, it took 2.5 minutes per side to get the desired medium-rare I wanted...

    Viola! Plate with the rice you made earlier and something else, if you like. I used asparagus as I really like the bitter greens to offset the tartness of the citrus.


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