Medallions of Ahi Tuna with Potato-Shallot Cake

Food Service Search Staff

INGREDIENTS:4 oz. portabella dice (see recipe)
2 Idaho potato-shallot cakes, each cut into 4 wedges (see recipe)
1 lb. spinach, cooked
8 3-ounce portions of tuna medallions
1 ½ oz. foie gras, (4 pieces)
4 oz. red wine sauce (see recipe)
to taste, salt and pepper

Portabella Dice:
2 portabella mushrooms, large
2 cloves garlic, chopped
3 shallots, chopped
¼ cup olive oil
3 Tbsp. white wine vinegar
1 tsp. thyme

Red Wine Sauce:
4 Tbsp. mushroom stems, trimmings
4 shallots, sliced
1 cup Cabernet Sauvignon
½ cup red wine vinegar
2 cups veal demi-glace
1 sprig fresh thyme

Idaho Potato Cakes:
8-10 Idaho potatoes, large
8 shallots
to taste, salt and pepper
as needed, clarified butterDIRECTIONS: Portabella dice:
Cut stems off mushrooms; reserve. Cut caps in ½-inch slices. Blend all other ingredients together to create marinade. Marinate mushrooms at least 2 hours. Grill slices and cut into ½-inch dice.

For Red Wine Sauce:
Sweat out mushrooms and shallots. Add wine and vinegar; reduce by one-third. Add demi-glace and sprig of thyme; reduce by half; strain.

For Idaho Potato Cakes:
Shred or grate potatoes and shallots. Season and squeeze out as much liquid as possible. Fluff out to break up clumps and mound in hot 6-inch pan with clarified butter. Press and shape, pulling up sides, to make compact round. Brown on both sides; finish in 400¦F oven for 10-15 minutes. Cut into wedges to match size of tuna. One round yields 4 wedges or 2 servings.

To assemble:
Warm portabella dice in red wine sauce. Warm 8 potato wedges in 400¦F oven. Sweat spinach; season; keep in cloth towel. Season and oil well 8 pieces of tuna; grill rare. Meanwhile, heat a pan in which to sear foie gras. When tuna is nearly done, sear foie gras on one side, turn; remove pan from heat. Place 2 potato wedges on plate and cover with hot spinach. Place grilled tuna on spinach and place foie gras on tuna. Add foie fat to red wine sauce; spoon sauce and mushrooms over all.SERVINGS:4 servingsFrom:From: Aqua Restaurant, San FranciscoPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION