1 large shallot, minced
¼ cup fresh lime juice
30 bite-sized shiitake mushrooms, stems removed (about 6 ounces)
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
- Preheat oven to 425°F.
- In a small bowl, combine shallots and lime juice. Set aside.
- Toss shiitakes and oil on a baking sheet. Roast until starting to brown, about 10 minutes.
- In a medium skillet over medium heat, melt butter. Add flour and whisk to combine. Whisk in the Albacore Tuna in Yellow Coconut Curry and simmer until thickened, about 2 minutes. Spoon onto the mushrooms and top with a dollop of shallot-lime relish. If desired, garnish with fresh chopped cilantro leaves.