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For Vinaigrette3/4 cup peanut oil, Loriva2 tablespoons soy sauce2 tablespoons rice vinegar2 tablespoons sesame oil2 tablespoons fresh lime juice1 tablespoon fresh gingerroot, grated1 small garlic clove, minced 1 teaspoon horseradish 1/2 teaspoon wasabi powder or 1/2 teaspoon wasabi paste1/2 teaspoon brown sugar, packed For Straw Potatoes2 large russet potatoes vegetable oil, for fryingFor tuna1/4 cup peanut oil, Loriva18 large shiitake mushrooms, stems discarded2 lbs fresh spinach, washed and dried6 tuna steaks, 1-inch-thick olive oil Directions:1 Make vinaigrette:.2 In a blender blend vinaigrette ingredients 1 minute, or until smooth, and pour through a fine sieve into a bowl.3 Vinaigrette may be made 3 days ahead and chilled, covered.4 Bring vinaigrette to room temperature before using.5 Make straw potatoes:.6 Peel potatoes and with a mandolin cut into julienne strips.7 Rinse potatoes under cold water and drain well.8 Pat potatoes thoroughly dry with paper towels.9 In a deep heavy skillet heat 2-inches vegetable oil until a deep-fat thermometers registers 375 and fry potatoes in batches until golden brown, making sure oil returns to 375 before adding each new batch.10 Transfer potatoes as fried to paper towels to drain and season with salt.11 In a large heavy skillet heat peanut oil over moderately high heat until hot but not smoking and saute mushrooms, stirring until tender, about 4 minutes.12 Add spinach and saute, stirring, until tender but still bright green, about 1 minute.13 Prepare grill.14 Pat tuna steaks dry and season with salt and pepper.15 Brush steaks with olive oil.16 Grill steaks on a and oiled rack set 5-6-inches over glowing coals 1 1/2-2 minutes on each side for rare or 2 1/2-3 minutes for cooked-through fish.17 Stir 1/4 Cup vinaigrette into spinach mixture and divide among 6 large plates.18 Top spinach mixture with tuna.19 Pour 3 tablespoons vinaigrette over each serving and top with a mound of straw potatoes..ob_emptyView the Original article
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