Ahi Tuna on Mushrooms with Raisin Cream

Serve as an elegant appetizer for entertaining or as a light meal.

Recipe Ingredients:

Golden Raisin-Ginger Cream:
4 ounces California golden raisins
2 ounces garlic cloves, peeled
8 ounces red jalapeños (about 12 chiles)
2 cups mayonnaise (8 ounces)
1/2 cup buttermilk
2 tablespoons candied ginger*
2 teaspoons fresh lime juice
1 teaspoon salt
1 teaspoon sesame seed oil (optional)

4 sashimi grade tuna steaks, cut 1/2-inch thick (about 8 ounces each)
12 Royal Trumpet mushrooms
Coarse sea salt, for garnish
Micro cilantro or small cilantro leaves, for garnish

Cooking Directions:

1. For Golden Raisin-Ginger Cream: Combine raisins and garlic in small saucepot. Cover with water. Bring to a boil and simmer until raisins are plump and garlic cloves are very tender. Drain and set aside.
2. Char, peel and seed jalapeños. In food processor, combine raisins and garlic with jalapeños, mayonnaise, buttermilk, ginger, lime juice, salt and oil. Process until very smooth. Makes 2 1/2 cups. Chill.
3. Lightly season tuna steaks with sea salt. Sear to rare (145°F | 62.7°C) in very hot skillet. Cool to room temperature. Slice thin. Set aside.
4. Slice mushrooms, lengthwise, 1/4-inch thick. Arrange slices of mushrooms In single layer on serving tray
5. Arrange a slice of tuna on each. Top with a dollop of Golden Raisin-Ginger Cream and sprinkle with sea salt and cilantro leaves.

Makes 32 appetizer servings.

*The brand Perfect Purée Candied Ginger is preferred.

Nutritional Information Per Serving (1/32 of recipe): Calories: 70; Total Fat: 2g; Cholesterol: 15mg; Total Carbs: 6g; Fiber: 1g; Protein: 7g; Sodium: 95mg.

Recipe and photograph courtesy of California Raisin Marketing Board.