Pan-Seared Shamrocks Tuna

Servings: 4

Turn any unsuspecting tuna steak into an Irish entree with the addition of those micro greens that look like miniature shamrocks. Pea shoots will also do the job.



2 tablespoons canola oil
4 (6-ounce) tuna steaks
2 garlic cloves, minced
1 small red onion, cut into thin slices
2 cups sliced white mushrooms
Salt and pepper
Micro greens or green-pea shoots


Pan-Seared Shamrocks Tuna recipe 


In a large, high-sided skillet coated with Teflon™ non-stick, heat 1 tablespoon of the oil over medium. Add the tuna steaks and saute over medium until browned on both sides but medium rare in the middle (about 5 minutes). Remove from the pan and set aside. Return the heat to the skillet and add the remaining oil. Saute the garlic for 1 minute and add the onions, sauteing just until tender but not browned. Add the mushrooms and a sprinkling of salt and pepper to taste. Cook until mushrooms are lightly browned.

Plate the tuna with the mushrooms/onion mixture on top of the fish. Add some micro greens or green pea shoots and serve.