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Turkish Tuna w/ pickled mushrooms

Updated: Feb 26, 2021


2 Tuna Steak Fillets

2-3 Tbsp. U.G.S.S. Turkish Blend

2 Tbsp. Canola Oil

2.5 cups Rice Wine Vinegar

2 stalks Enoki Mushrooms

½ Tbsp. Fennel Seed

½ Tbsp. Mustard Seed

½ Tbsp. Chili Flake

½ Tbsp. Turmeric

2 each. Star Anise

1 Tbsp. granulated sugar

Pinch Salt


  1. Let's start by pickling our mushrooms. Add your fennel seed, mustard seed, and Star Anise to pot on medium heat. Toast lightly while moving the pot until fragrant. As soon as you can smell the spices toasting, add your vinegar. It's going to get a little pungent so be careful. Now you can also add sugar, turmeric, chili flake, and a pinch of salt while the mixture comes up to a boil. I also like to add one tablespoon of water to the mixture so slightly reduce its acid content.

  2. While vinegar mixture is coming to a boil, place mushrooms in a shallow bowl with a flat bottom. Once the mixture is boiling, strain your pickling liquid over the mushrooms. I like to cover the liquid and the mushrooms with a food safe towel or plastic wrap and place in the fridge. This allows the pickles to cool and absorb all of that amazing flavor, while still being submerged in the liquid. I will usually make mine about 1-2 hours ahead of time at the minimum.

  3. For the tuna, begin by heating your oil in a saute pan large enough for both pieces of tuna. Coat your tuna in the Turkish spice and a couple drops of oil. Really coat all sides of the tuna. Once our oil begins streaking in the pan, it's time to cook the tuna. Begin searing your steaks. Each edge is going to go very fast, so don't go anywhere while you are cooking it. I will cook each side for about 30 seconds on medium high to high heat. My goal is to sear the tuna quickly, while still leaving the interior its gorgeous pink color. I even sear the small sides of the filets. Once finished, remove from the pan. Try to slice your fish as thin as possible making each slice as uniform as possible. I will sprinkle some nice sea salt over the top. Serve over white sushi rice with your pickled mushrooms!

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