Seared Tuna with Chipotle Cream Sauce & Wasabi Potatoes

Who says you can't have a high quality meal at home for under $30 & under 30 minutes? This flavor fusion meal was a breeze to make and would fool any foodie into thinking you slaved away all day in the kitchen.

Wasabi Potatoes
2 pounds potatoes, peeled and cut into chunks (about 5 or 6 small Yukon Gold potaotes)
Salt
1/3 cup cream
2 tablespoons wasabi paste (I bought the powder and made my own)
½ cup green onions, chopped

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste. Stir in green onions.

Pan Seared Tuna with Chipotle Cream Sauce
6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons sesame oil
3 tablespoons butter
1/3 cup thinly sliced green onions
2 tablespoons finely chopped peeled chipotle peppers
4 garlic cloves, chopped
1 portabella mushroom cap, sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)

Preheat oven to 200°F.

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

Add butter, sliced green onions, and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice and chipotles. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges.

Adam's Comment: "It's spicy and not spicy. It's kinda rich and then it's not rich. I don't know...It's just really good"