Oyster Cracker Tuna with Shitake Caps and Caramelized Carrots


Earlier this week, I had people over and was very extravagant so now, I find myself  scrapping the bottom of my ‘fridge. Again.

As life would have it, I had some leftover Tuna after my stint at making Tuna Tartare, so I figured why not sear off the rest and use whatever veggies I could find as accompaniments.

It turned out to be so easy to make I almost didn’t blog about it but at the last min and the 2nd glass of wine, I decided, what the hell.

Nothing innovative and the pictures may be a little off but for the second time in one week – I give you tuna.


Oyster Cracker Tuna with Shitake Caps and Caramelized Carrots

What I Used

2 1/2 lb Tuna Steaks. 8oz. Shitake Mushrooms. 6 med Carrots. 1/2 cup Soy Sauce. 1 tbsp Honey. 2 tsp shaved Ginger. Olive Oil. Salt. Pepper. 1tbsp diced Chives

What I Did

Start by mixing up a quick marinade:

In a large bowl, add 1/2 cup Soy Sauce, 1 tbsp honey, 2 tsp shaved ginger, salt & pepper and whisk until thoroughly blended.


Then add the Tuna to the sauce, making sure it’s well coated and let marinate at room temperature for 30-60 mins.

Next, peel and julienne the carrots and remove the stems from mushrooms, keeping the caps intact.


Sauté the carrots in 1 tbsp Olive oil, sprinkling in Salt and a few turns of pepper and tossing often until they begin to  start to brown and are tender which pricked with a fork.


Then turn the heat off and set aside somewhere warm.

In another large pan, sauté the mushroom caps in 1 tbsp Olive Oil, seasoning with salt & pepper until all their water is evaporated and set that too aside somewhere warm.


Prepare the Tuna for searing by hand-crushing a ton of Oyster Crackers.

That’s a few…I said a ton

When the Tuna is sufficiently marinated, remove it from the sauce and press both sides of it in the bed of crushed crackers.


Then, with a large pan on med-high heat, sear the tuna in 2 tbsp Olive Oil for 1 min on each side. Remove from heat and let it sit  for a couple mins.

ways to use oyster crackers

To serve, neatly slice the tuna and serve with the carrots and mushrooms.

Sprinkle diced chives over it if you want to get all fancy.


Like I said…simple 🙂

IMG_20140421_181935_1 IMG_20140421_182042_1


7 thoughts on “Oyster Cracker Tuna with Shitake Caps and Caramelized Carrots

Go on, get it out..

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s