I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn’t want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!
In large skillet, melt butter over medium-high heat until lightly brown.
Add mushrooms and sauté 4-7 minutes or until lightly browned and tender.
Stir in Plum sauce, soy sauce, and ground ginger.
Bring to a boil, reduce heat.
Simmer, stirring often 3-4 minutes.
Keep warm.
Heat oil in a large non-stick skillet over medium-high heat.
Sprinkle tuna evenly with pepper.
Cook 4 minutes each side (rare) or until desired amount of doneness.
Serve with warm sauce.
