7 oz. portion of Tuna (Ahi sushi grade) 1 oz. seasoning mix 2 ox. shitake mushrooms 2 oz. chopped leeks 1 tsp of fresh minced ginger 1 ½ oz. white wine 1 tsp wasabi powder 1 tsp water (combine with wasabi to make paste) 1 large russet potato (peeled and cubed) 2 oz. heavy cream 1 oz. garlic (minced) 1 oz. soy sauce glaze - be sure to make an hour before cooking tuna 1 oz. olive oil plus 1 oz. olive oil Dash of salt Dash of pepper
Prepare tuna by coating generously with seasoning mix, set aside.
Bring 1 qt. of water to boil and cook the potatos until tender.
Heat the cream in a saucepan and add garlic, allow to steep for 15 minutes.
Drain the potatos and mash with wire wisk. Add the garlic cream, butter and wasabi paste. Season with salt and pepper.
Heat 1 oz. of olive oil in a skillet and lightly saute the leeks and mushrooms. Add the fresh ginger. Add the white wine and cook til dry.
Heat the remaining olive oil in a skillet, when oil is hot, add the tuna and cook for approximately 45 seconds to 1 minute on each side. Remove from heat and serve immediately.
Soy Sauce Glaze
1 cup light soy sauce (low sodium) 1 cup sugar 1 tsp chopped ginger
Place all ingredients in a suace pot and bring to boil. Reduce heat to simmer and allow liquid to reduce to by 1/3. Remove from heat.
Pour glaze through strainer while hot. Allow glaze to cool for 1 hour.