Title: Tuna with oranges & shiitakes
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
      2    Navel oranges
    1/4 c  Orange-juice concentrate
      1 tb Chopped fresh thyme
      1 ts Soy sauce
      2 cl Garlic; minced
    1/4 ts Freshly ground black pepper
      1 lb 3/4-inch-thick tuna steak;
           -cut into 4 portions
    1/4 lb Shiitake mushrooms; stems
           -removed, thinly sliced
           -(2 cups)
 
  Preheat oven to 400 degrees. Prepare 4 pieces of parchment paper or
  aluminum foil for papillotes. Using a sharp knife, remove skin and
  white pith from the oranges. Cut the segments away from their
  surrounding membranes. Squeeze any remaining juice from the membranes
  into a small bowl. Stir in orange-juice concentrate, thyme, soy
  sauce, garlic and pepper. Place a piece of tuna on one half of each
  opened paper heart. Distribute mushrooms and orange sections over the
  tuna. Spoon orange juice mixture over top. Seal the packages and
  place them on a baking sheet. Bake for 10 to 12 minutes, or until the
  packages have puffed. (You may want to open one package to check that
  the tuna flesh is opaque.) Transfer the packages to individual
  plates; let each diner open his or her own package. Serves 4. Source:
  Eating Well Magazine - March/April, 1993