Crispy Ahi With Potato Mushroom Hash

In Thai or Oriental Markets) 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 Fine 1 c Mashed potatoes Salt and white pepper to Taste 1/4 c Olive oil Tart pan with 6 non-stick Compartments Fresh spinach: 12 c Fresh spinach leaves 1 tb Extra virgin olive oil 1 tb Shallots, minced Salt and white pepper to Taste 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.

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 sauted spinach, then the crisp tuna.

Surround the hash with red wine sauce.

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