Prepared medium rare, ahi tuna is a real delicacy, so make sure you buy sushi-grade fish from a quality purveyor. You might think “fresh” tuna is the best option, but when fish is flash-frozen after it’s caught and remains that way until you thaw it for cooking, it will retain quality and be safer to consume at rare or medium-rare temperatures.
Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
- 8 Ounces cremini or button mushrooms, halved
- 3 Tablespoons toasted sesame oil, divided
- 1 Tablespoon minced garlic
- Zest and juice of 1 lime
- 1 Tablespoon fresh ginger, minced
- 1 Pound ahi tuna, cut into 1 1⁄2-inch pieces
- 4 Cups salad greens
- Handful fresh cilantro, roughly chopped
- Sea salt, to taste
- Freshly ground pepper, to taste
Preheat the oven to 400 degrees F.
Place the mushrooms on a sheet pan and toss with 2 tablespoons of the sesame oil and the garlic, and season with salt and pepper. Roast for 10 minutes.
Meanwhile, whisk together the remaining 1 tablespoon sesame oil, lime juice, and ginger in a large bowl. Add the tuna and gently turn to coat. Season with salt and pepper.
Add the fish to the sheet pan, tossing gently with the mushrooms, and continue cooking for another 5 minutes.
To serve, divide the salad greens and cilantro between two plates and top with the mushrooms and tuna, drizzling any pan juices over the greens.