Tuna Wasabi Lobster Idaho® Potato Cakes | Idaho Potato Commission

Ingredients

• 4 each Ahi tuna steaks, 1 1/4" thick, approximately 9 ounces
• 1 1/2 cups olive oil
• 1/2 cup seasoned rice vinegar
• 2 tablespoons fresh ginger, finely diced
• 1/2 cup fresh orange juice
• 2 tablespoons orange zest, finely grated
• 1/2 teaspoon curry powder
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, ground
• 4 teaspoons black & white sesame seeds, toasted
• 8 each Wasabi Lobster Potato Cakes - recipe listed below
• 1 cup Fennel Tarragon Slaw - recipe listed below
• 8 springs fennel fronds for garnish
• <strong>Wasabi Lobster Potato Cakes</strong>
• 2 tablespoons olive oil
• 1 tablespoon fresh shallots, finely chopped
• 8 ounces cooked lobster meat, medium diced
• 1/4 teaspoon fresh garlic, finely diced
• 1 teaspoon lemon zest
• 1 ounce cognac
• 1 1/4 pound Idaho® potatoes, 70 count, peeled
• 2 each eggs beaten
• 2 teaspoons wasabi paste
• 1/4 cup fresh chives, thinly sliced
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon all purpose flour
• 1/2 cup vegetable oil for frying