Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oilpeanut-oil
• 3 tablespoons butterbutter
• 1/3 cup thinly sliced green onionsscallion
• 1/4 cup chopped cilantrocilantro
• 2 tablespoons finely chopped peeled fresh gingerginger
• 4 garlic cloves, choppedgarlic
• 8 ounces fresh shiitake mushrooms, stemmed, caps slicedshiitake-mushroom
• 6 tablespoons soy saucesoy-sauce
• 1 1/2 cups whipping creamcream
• 3 tablespoons fresh lime juicelime-juice
• Lime wedges (optional)lime
• Fresh cilantro sprigs (optional)cilantro

1. 01Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
2. 02Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

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