Crispy ahi with potato mushroom hash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 6 ounce Ahi Tuna blocks | |
| 2 | teaspoons | Fresh ginger, finely grated |
| ¼ | cup | Fresh coriander leaves |
| 6 | Rice paper sheets (available | |
| In Thai or Oriental | ||
| Markets) | ||
| Potato Mushroom Hash: | ||
| 3 | cups | Russet potatoes, diced inch |
| 1½ | cup | Shiitake mushrooms, diced inch |
| 1½ | cup | Button mushrooms, diced inch |
| 1 | tablespoon | Garlic, minced |
| 2 | tablespoons | Italian Parsley, chopped |
| Fine | ||
| 1 | cup | Mashed potatoes |
| Salt and white pepper to | ||
| Taste | ||
| ¼ | cup | Olive oil |
| Tart pan with 6 non-stick | ||
| Compartments | ||
| Fresh spinach: | ||
| 12 | cups | Fresh spinach leaves |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | tablespoon | Shallots, minced |
| Salt and white pepper to | ||
| Taste | ||
Directions
To cook the tuna:
Under cold running water, moisten the rice paper and put on a work surface until pliable. In a bowl, combine the tuna and ginger and toss to coat evenly. Place the coriander leaves evenly over the tuna.
Place the tuna in the center of the rice paper and fold up into a parcel. This can be done 4 hours in advance.
For the Spinach:
In a large saute pan, heat the oil over medium heat. Add the shallots and spinach and toss until wilted. Season with salt and pepper For the Hash:
Heat heavy-bottomed saute pans over high heat. Add the olive oil. When slightly smoking, add separately the potatoes and mushrooms, and saute until crisp and browned. Combine these in a large bowl and let cool to room temperature. Add the garlic, parsley, mashed potatoes, salt and pepper. Fill the non-stick tart pans with the hash and pack down to form a cake.
To serve:
Place the hash in the non stick tart pans in the oven for approximately 10 minutes at 350 degrees to heat through. Heat a non stick saute pan over medium heat and add olive oil. Add the tuna parcels and cook until crispy and to desired doneness. Approximately 7 minutes for medium rare. Unmold one hash each onto a serving plate, top with the sautéed spinach, then the crisp tuna. Surround the hash with red wine sauce.
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Trey Foshee, The Bay Terrace, Mauna Lani Bay Hotel and Bungalows)