Iron Chef Lime: Pan Seared Tuna (or Tofu) with Ginger Shitake Lime Sauce

[Marie]

24 oz tuna steaks, 1" thick
5 Tb olive oil
2 Tb red pepper flakes
1 small bunch scallions
1 bunch fresh cilantro
1 small joint fresh ginger
3 garlic cloves
5 oz fresh shiitake mushrooms
4 Tb soy sauce
1 cup fat free half and half
6 limes

Slice the scallions until you have 1/4 cup. Pick and chop cilantro until you have 1/4 cup. Peel and finely chop the ginger until you have 4 teaspoons. Chop the garlic. Stem, clean and slice the mushroom caps. Juice limes until you have at least 6 tablespoons. Cut the remaining limes into wedges.

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper flakes. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 3 minutes. Sprinkle the other side with pepper flakes while in pan. Turn tuna over and continue cooking to desired doneness, about 3 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add the remaining oil, scallions, cilantro, ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add half and half and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice.

Thinly slice the tuna. Arrange tuna on plate and pour sauce on top. Garnish with lime wedges and cilantro sprigs.