Crispy Ahi With Potato Mushroom Hash
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Crispy Ahi With Potato Mushroom Hash
  Potato    Mushrooms  
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23151. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Crispy ahi with potato mushroom hash
      Yield: 4 Servings
      6    6 ounce Ahi Tuna blocks
      2 ts Fresh ginger, finely grated
    1/4 c  Fresh coriander leaves
      6    Rice paper sheets (available
           In Thai or Oriental
           Potato Mushroom Hash:
      3 c  Russet potatoes, diced
    1/2    -inch
  1 1/2 c  Shiitake mushrooms, diced
    1/2    -inch
  1 1/2 c  Button mushrooms, diced
    1/2    -inch
      1 tb Garlic, minced
      2 tb Italian Parsley, chopped
      1 c  Mashed potatoes
           Salt and white pepper to
    1/4 c  Olive oil
           Tart pan with 6 non-stick
           Fresh spinach:
     12 c  Fresh spinach leaves
      1 tb Extra virgin olive oil
      1 tb Shallots, minced
           Salt and white pepper to
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 23151 (Apr 03, 2005)

[an error occurred while processing this directive]