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Peppered Ahi Tuna with Oyster Mushrooms and Port Wine


4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste


First, prepare mushrooms by heating clarified butter in a medium sauté pan. Add leeks and sauté until lightly translucent. Add mushrooms, shallots and garlic, and sauté until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.

Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.

Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.

Yield: 4 servings

Recipe from: Bidwell Street Bistro, Folsom, California, USA.

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