Medallions of Ahi Tuna atop Idaho® Potato-Shallot Cake | Idaho Potato Commission

Name: Medallions of Ahi Tuna atop Idaho® Potato-Shallot Cake | Idaho Potato Commission
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); 2 portobello mushrooms, large; 2 cloves garlic, chopped; 3 shallots, chopped; 1/4 cup olive oil; 3 Thsp white wine vinegar; 1 tsp thyme; 4 Tbsp mushroom stems, trimmings; 4 shallots, sliced; 1 cup Cabernet Sauvignon; 1/2 cup red wine vinegar; 2 cups veal demi-glace; 1 sprig fresh thyme; 8-10 Idaho® Potatoes, large; 8 shallots; Salt; pepper; Clarified butter as needed; Sweet cleaned spinach with olive oil and shallots. Season. Should be 1/4 - 1/2 cup per order

idahopotato.com

Portobello Dice Cut stems off mushrooms; reserve. Cut caps in 1/2 inch slices. Blend all other ingredients together to create marinade. Marinate mushrooms at least 2 hours. Grill slices and cut into...

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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)
2 portobello mushrooms, large
2 cloves garlic, chopped
3 shallots, chopped
1/4 cup olive oil
3 Thsp white wine vinegar
1 tsp thyme
4 Tbsp mushroom stems, trimmings
4 shallots, sliced
1 cup Cabernet Sauvignon
1/2 cup red wine vinegar
2 cups veal demi-glace
1 sprig fresh thyme
8-10 Idaho® Potatoes, large
8 shallots
Salt
pepper
Clarified butter as needed
Sweet cleaned spinach with olive oil and shallots. Season. Should be 1/4 - 1/2 cup per order