Ahi Tuna and Mushroom Bake

Contributor
Ahi Tuna and Mushroom Bake
Ahi Tuna and Mushroom Bake

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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.

Ready in
20 m
2
Servings
486
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Nutritional Facts

Total Fat
22g
34%
Sugar
4g
N/A
Saturated Fat
3g
17%
Cholesterol
88mg
29%
Protein
61g
100%
Carbs
12g
4%
Vitamin A
318µg
35%
Vitamin B12
5µg
79%
Vitamin B6
2mg
100%
Vitamin C
21mg
35%
Vitamin D
4µg
1%
Vitamin E
1mg
6%
Vitamin K
106µg
100%
Calcium
67mg
7%
Fiber
4g
14%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
3mg
19%
Magnesium
107mg
27%
Monounsaturated
8g
N/A
Niacin (B3)
46mg
100%
Phosphorus
766mg
100%
Polyunsaturated
9g
N/A
Potassium
1599mg
46%
Riboflavin (B2)
0.8mg
46.7%
Sodium
1111mg
46%
Thiamin (B1)
0.4mg
28.8%
Zinc
2mg
11%