Main Dishes 64 I 65
Seared Ahi Tuna with Wasabi Mashed Potatoes and Rainbow Chards This main course is always a treat in our family, as well as a favorite for all ages! This succulent dish – imagine it being served on a teak platter with exotic leaves and plumeria flowers – will transport you to your favorite restaurant on a South Pacific beach. Preparation
Wasabi Mashed Potatoes: Put peeled and quartered potatoes in a large pot, cover with cold water, add 1 Tsp. of sea salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 15 minutes. Drain and put potatoes in a large mixing bowl. With a fork, break up potatoes. Add creme fraiche, butter and warm milk to obtain desired consistency. Mix in 1 or 2 teaspoons (adjust for spiciness) of the prepared wasabi or horseradish and whip potatoes. Rainbow Chards: Heat oil in a large sauté pan with garlic. Throw in chopped chard ribs and leaves and sauté until wilted, about 5 minutes. Season with salt and pepper to taste. Seared Ahi Tuna Steaks: Pat dry the ahi steaks and lay them out on a plate. Sprinkle in a thin layer of black sesame seeds on both sides. Sprinkle salt and freshly-ground black pepper on both sides. Gently press spices in so that they adhere to the steak. Heat the iron cast skillet on medium high. A thick-bottomed or cast iron pan is recommended to get a nice crisp on the outside of the tuna. When skillet is hot, melt the butter. Swirl butter to coat skillet evenly. When butter is frothy white (before it turns brown), place the steaks on skillet. Cook for 1 to 2 minutes on each side depending on how rare you want your steak. 3 or 4 millimeters of searing on the steaks makes the dish perfect. Remove to a cutting board. For presentation, cut each steak diagonally into thin one-centimeter slices and fan or domino on top of the wasabi mash potatoes.
Arthur Adams, USA (San Francisco Branch)
Ingredients for 4 servings
Wasabi Mashed Potatoes: 6 large russet potatoes, peeled, rinsed and quartered Salt and pepper to taste Butter to taste 2 Tbsp. of creme fraiche to taste Warm milk to taste Wasabi or prepared horseradish Rainbow Chards: 1 bunch of rainbow chards, washed thoroughly as it is often sandy, ribs removed, leaves and stems roughly chopped 2 tablespoons of olive oil Crushed garlic (2 cloves or 2 teaspoons of prepared marinated garlic) Salt and pepper to taste Seared Ahi Tuna Steaks: 2 sushi-grade thick Ahi Tuna steaks (Yellowfin Tuna) 2 Tablespoons of Japanese black sesame seeds Salt and black pepper to taste 1 Tablespoon of butter