6 6-Oz. ahi tuna steak, each about 1 inch thick
2 Tbl. peanut oil
3 Tbl. butter
1/3 C thinly sliced green onions
1/4 C chopped cilantro
2 Tbl. finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 oz. fresh shiitake mushrooms, stemmed, caps sliced
6 Tbl. soy sauce
1.5 cups heavy whipping cream
1-3 T. fresh fresh lime juice

6 6-Oz. ahi tuna steak, each about 1 inch thick 2 Tbl. peanut oil 3 Tbl. butter 1/3 C thinly sliced green onions 1/4 C chopped cilantro 2 Tbl. finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 oz. fresh shiitake mushrooms, stemmed, caps sliced 6 Tbl. soy sauce 1 5 cups heavy whipping cream 1 -3 T. fresh fresh lime juice

Preheat oven to 200F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 Tbl. oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 min. Turn tuna over and continue cooking to desired doneness, about 2 min. for rare. Transfer tuna to baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and saute till fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer till sauce lightly coats back of spoon, about 3 min. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.