{"id":1039,"date":"2023-11-14T21:29:37","date_gmt":"2023-11-14T21:29:37","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1039"},"modified":"2023-11-14T21:29:37","modified_gmt":"2023-11-14T21:29:37","slug":"grilled-tuna-steak-roast-hubbard-oyster-sauce-hen-of-the-woods-mushrooms","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/cookpalette\/free-fish-shellfish-recipes\/grilled-tuna-steak-roast-hubbard-oyster-sauce-hen-of-the-woods-mushrooms\/","title":{"rendered":"Grilled Tuna Steak, Roast Hubbard & Oyster Sauce, & Hen of the Woods Mushrooms*"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Grilled Tuna Steak, Roast Hubbard & Oyster Sauce, & Hen of the Woods Mushrooms*<\/h2>\n

Serves 6<\/em><\/p>\n

1 lb hen of the woods mushrooms
\n1 pt Brussels sprouts, blanched
\n1 lb wax beans, blanched
\n1 tsp butter
\n24 shucked oysters, with juice
\n1 qt Roast Hubbard Squash Sauce<\/a>
\n6 tuna steaks (6 to 8 oz each)
\nWhole flat parsley leaves, for garnish<\/p>\n

Saut\u00e9 the mushrooms in olive oil at high heat; do not sweat them (which would release the moisture and its flavor). Thoroughly heat sprouts, beans, mushrooms, butter, and a small amount of water in a saut\u00e9 pan. Adjust seasoning.<\/p>\n

Heat oysters with juice just until oysters begin to plump. Add Roast Hubbard Squash Sauce; quickly bring mixture to a boil and remove from heat. Do not
\novercook the oysters, or they will shrink to little bits and be chewy.<\/p>\n

Grill or saut\u00e9 the tuna steaks to the desired doneness (slightly rare is best).<\/p>\n

Have all of the above hot and ready to serve at the same time.<\/p>\n

Place 4 oysters in the “corners” of each plate (or use a square plate). Pour 1\/2 C Roast Hubbard Squash Sauce in the center of each plate and allow it to spread out. Place the vegetables and mushrooms in the center of the plate and top with a tuna steak. Garnish with flat parsley leaves. Serve immediately.<\/p>\n

Suggestion:<\/strong><\/p>\n