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Tuna With Oranges & Shiitakes

Tuna With Oranges & Shiitakes recipe image
This elegant dish features tender tuna steaks baked in parchment packets with sweet orange segments and earthy shiitake mushrooms. The combination of fresh citrus, aromatic thyme, and savory soy sauce creates a balanced, aromatic flavor profile that is both light and satisfying. The steaming method ensures the tuna remains moist and perfectly cooked. Ideal for a sophisticated weeknight dinner or a healthy lunch, this recipe brings restaurant-quality flavors to your home kitchen with minimal effort and cleanup.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 417.9
Description
This elegant dish features tender tuna steaks baked in parchment packets with sweet orange segments and earthy shiitake mushrooms. The combination of fresh citrus, aromatic thyme, and savory soy sauce creates a balanced, aromatic flavor profile that is both light and satisfying. The steaming method ensures the tuna remains moist and perfectly cooked. Ideal for a sophisticated weeknight dinner or a healthy lunch, this recipe brings restaurant-quality flavors to your home kitchen with minimal effort and cleanup.
Ingredients
  • 2 Navel Oranges
  • 1/4 cup Orange-juice concentrate
  • 1 tablespoon Chopped fresh thyme
  • 1 teaspoon Soy sauce
  • 2 cloves Garlic; minced
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pound 4-inch-thick tuna steak; cut into 4 portions
  • 2 cups Shiitake mushrooms; stems removed, thinly sliced
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Cut four 12-inch squares of parchment paper or aluminum foil to create the papillotes.
  3. 3
    Peel the oranges, removing skin and white pith. Cut the segments away from their membranes and set aside.
  4. 4
    Squeeze any remaining juice from the orange membranes into a small bowl.
  5. 5
    Stir the orange-juice concentrate, thyme, soy sauce, minced garlic, and black pepper into the bowl with the fresh juice.
  6. 6
    Place one piece of tuna steak on one half of each parchment square.
  7. 7
    Distribute the sliced shiitake mushrooms and orange segments over the tuna steaks.
  8. 8
    Spoon the orange juice mixture evenly over the tuna and toppings.
  9. 9
    Fold the other half of the parchment over the tuna. Crimp the edges tightly to seal the packets completely.
  10. 10
    Place the sealed packets on a baking sheet.
  11. 11
    Bake for 10 to 12 minutes, or until the packets have puffed up.
  12. 12
    Transfer the packets to individual plates and let diners open them at the table.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 417.9kcal
% Daily Value *
Total Fat 18.6g29%
Saturated Fat 7.7g39%
Cholesterol 93.1mg32%
Sodium 161.8mg7%
Total Carbohydrate 25.5g9%
Dietary Fiber 3.2g13%
Sugars 6.4g
Protein 37.1g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Check doneness by carefully opening one packet; the tuna flesh should be opaque. Tuna cooks quickly, so avoid overbaking to keep it tender.

If fresh thyme is unavailable, you can substitute with 1 teaspoon of dried thyme, though fresh provides a brighter flavor.

For a richer sauce, add a tablespoon of butter to the orange mixture before sealing the packets.

This dish pairs well with steamed rice, quinoa, or a simple green salad.

Keywords: tuna steak, oranges, shiitake mushrooms, papillote, baked fish, citrus sauce, healthy dinner, thyme, soy sauce, garlic, quick meal, seafood recipe, steamed fish, orange juice, black pepper
Read it online: https://www.chefs-mate.com/recipe/tuna-with-oranges-shiitakes/