Meal No. 70: Pan-Seared Tuna
with a Ginger-Shiitake Cream Sauce
So there it is. That meal there is amazingly simple and yet it comes out like some great restaurant special. All we're talking about is some pan-seared tuna steaks (seasoned only with fresh ground black pepper), but the sauce that goes with it is out of this world. It's a ginger-shiitake mushroom-garlic cream sauce that is embarrassingly easy to make. On the side this evening was the rarity of Rice-A-Roni (the San Francisco treat) and one of my favorite vegetables: sugar snap peas. The fresh-made bread tonight was maple whole wheat which came out tall and proud and delicious.
Knock back a Xingu black beer [Brazil], followed by an Abita Amber [Louisiana], and you'll have a distended belly and be crazy happy about it. No need for dessert tonight. The meal did everything I needed it to do.
"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
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