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Seared Ahi over coconut rice with roasted shitake mushrooms and a citrus buerre blanc

 

Ahi (tuna):
1 5-7oz piece fresh tuna

 

Coconut Rice:
1 cup – Jasmine Rice
1 ½ cups – water
½ cup – coconut milk
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
For the rice bring your water and coconut milk to a boil, stir in your rice and bring back to a boil. Turn down your heat to a simmer and cover until all the liquid has evaporated (about 9 minutes). Remove lid add your zest then use a fork and fluff your rice. Let stand for 5 minutes to dry.

Shitake Mushrooms:
1 8oz pack shitake mushrooms
1 Tbs – minced fresh ginger
1 Tbs – minced fresh garlic
2 Tbs – soy sauce
¼ cup – Ex Virgin Olive Oil
Pre heat your oven to 350 degrees
Place your mushrooms in a small glass baking dish. Whisk together your soy sauce, olive oil, ginger, and garlic. Pour over top of your mushrooms and roast for 20 min.

Buerre Blanc:
1 cup – white wine
¼ cup – orange juice
1 – bay leaf
1 – small shallot sliced
1 – ¼ inch piece fresh ginger
1 tsp – black peppercorns
½ cup – Heavy cream
4 Tbs – cold butter
In a heavy bottomed sauce pot bring your wine, orange juice, shallot, bay leaf, ginger, and peppercorns to a simmer. Let your sauce simmer and reduce for about 45 minutes. You want your sauce reduced by ¾. Strain your sauce into a bowl and disregard everything but the sauce. Put your sauce back into the pot and add your cream. Let simmer until thick. Whisk in your cold butter 1 Tbs at a time. Serve immediately.

Ahi:
Season with salt and pepper on each side. Heat a sauté pan over Hi heat with a couple Tbs olive oil. Once your pan is hot place your Ahi in the center. Let sear for about 2 minutes on each side. You want a nice brown sear on the outside but still bright pink in the center. Slice on a bias and serve over rice with the mushrooms and buerre blanc.