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Grilled Tuna Steak, Roast Hubbard & Oyster Sauce, & Hen of the Woods Mushrooms*

Serves 6

1 lb hen of the woods mushrooms
1 pt Brussels sprouts, blanched
1 lb wax beans, blanched
1 tsp butter
24 shucked oysters, with juice
1 qt Roast Hubbard Squash Sauce
6 tuna steaks (6 to 8 oz each)
Whole flat parsley leaves, for garnish

Sauté 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 sauté pan. Adjust seasoning.

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
overcook the oysters, or they will shrink to little bits and be chewy.

Grill or sauté the tuna steaks to the desired doneness (slightly rare is best).

Have all of the above hot and ready to serve at the same time.

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.


  • Any heavy-stemmed mushroom that can be eaten whole may be substituted for the hen of the woods mushrooms.
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