Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce

Ingredients

• 36 ounces ahi tuna steaks boneless skinless (or 4 chicken breasts)
• 3 tablespoons butter 
• 0.3 cup cilantro leaves 
• 2 tablespoons ginger fresh grated
• 4  garlic cloves 
• 0.3 cup green onion 
• 4 servings ground pepper fresh
• 3 tablespoons juice of lime fresh
• 2 tablespoons soya sauce low-sodium (I suggest )
• 2 tablespoons olive oil 
• 8 ounces mushroom caps sliced
• 1.5 cups whipping cream 

Equipment

• frying pan
• oven
• aluminum foil
• stove

Directions

1. Heat oven to 200 degrees.2
2. Heat a skillet on your stove to medium high.3 Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).4
3. Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center.
4. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.5 In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic.
5. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).6
6. Add shiitakes and cook, without stirring, until they brown slightly.
7. Add the soy sauce and cream.
8. Let it cook until it thickens enough to coat the back of a spoon.
9. Add the lime juice and cilantro.7
10. Serve tuna, fish or chicken hot atop a bed of greens.
11. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.