Recipe(tried): Ahi Tuna with Garlic Mashed Potatoes, Spinach, and Shittake Mushrooms (PHOTO)

This recipe is from the chef and restaurateur from MK a restaurant in Chicago. I added some things and varied a bit though. I will list as the recipe is and then explain "my" version. Enjoy! It is a must try.

Ahi Tuna with Garlic Mashed Potatoes, Spinach, and Shittake Mushrooms
Serves 4

4 (6 oz. each) Ahi Tuna
4 cups fresh spinach (loosely packed)
8 ozs. Shittake Mushrooms
1 bulb Garlic Confit (peeled)
1/2 lb. Garlic Mashed potatoes
Red Wine Syrup
Herb Oil

Spinach and Mushrooms

4 cups fresh spinach (loosely packed)
8 ozs. Shittake Mushrooms
Extra Virgin Olive Oil ( to cover)
Salt and Pepper

Place spinach and mushrooms in a saute pan and drizzle with olive oil. Heat ingredients until warm and reserve.

Garlic Confit

1 bulb garlic clove (peeled)
Extra Virgin Olive Oil (to cover)
Salt and Pepper

Place Garlic cloves in a heavy bottom saucepot. Cover the garlic with olive oil. Season with salt and pepper. Slowly simmer until garlic is soft and reserve.

Herb Oil

1/2 tsp. parsley
1/2 tsp. tarragon
1/2 tsp. basil
Extra Virgin Olive Oil

Mince all the herbs and cover with olive oil and reserve.

Red Wine Syrup

1/2 bottle dry red wine (Cabernet)
1 Tbls. honey
1 Tbls. red wine vinegar
1 Tbls. cornstarch (dissolved in 1 oz. water)

Bring all ingredients to a boil. Reduce down to a light syrup consistency and reserve.

Garlic Mashed Potatoes

1/2 lb. red skin potatoes
2 ozs. milk
3 ozs. butter
1 tsp. garlic
1/2 Garlic Confit
Salt and Pepper

Boil the potatoes in salted water until soft, strain. Add the cream, garlic, and butter and mash with a wire whip until smooth with little chunks. Season with salt and pepper. Adjust consistency with milk.

Tuna

4 (6 oz. each) Ahi Tuna
Salt and Pepper

Salt and pepper the tuna on all sides. Sear tuna in a cast iron pan.

Assembly:

Place potatoes in the center of the plate and place the spinach and mushrooms around the potatoes, drizzle the red wine syrup and herb oil around the plate. Slice the tuna in half and place it in the center of the potatoes. Serve.

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Gladys, here's one of my recipes -

Okay--- Now this was my way, very close but some variation. To begin with I did my own mashed potatoes. I had Idaho on hand so that was what I used. I peel the potatoes and cover with water. I added 2 cloves of peeled Elephant Garlic to the water. Drain when cooked. The garlic is as soft as the potatoes after cooking, so I mash it in. Then I add butter, and heavy cream. I add kosher salt and white pepper to finish. I don't have amounts on butter and cream like always till it looks right but I must say I add a lot of butter. Use your own judgment.

Next thing, this is very simple to make but like everything you should get organized and have an assembly line fashion if you will. I used 3 whole bulbs of garlic peeled. I placed them all in small pan; placed on one of the back burners on low and let them simmer as I continued. I used a whole bottle of Red Wine (had Pinot Noir on hand), 5 Tbls. honey and doubled the vinegar and cornstarch addition. The spinach and mushrooms are quick. I drizzled with oil and wilted the spinach and mushrooms and placed in warm oven to keep warm. In the recipe for the herb oil I probably tripled that. Even though the recipe does not call to heat this, I did on very low for just a few minutes to enhance all the flavors. I never really stick to measurements. Our tuna was closer to at least 8 oz. maybe 10 (I asked for the 4 largest) Pat the tuna dry and rub with the herb oil and all sides then pat fresh ground pepper and kosher salt into it on all sides. I did this at the beginning to allow the tuna to absorb the flavor. My cast iron skillet is a real gem. It was my great grandmothers and has generations of good "seasoning". Coat the skillet with a little olive oil and heat very hot. Sear tuna on each side only a few seconds. Next make a bed of mashed potatoes on plate. Put a few of the whole garlic Confit on top. Place bed of spinach and mushrooms on top of that. Slice tuna and arrange on top of that and last pour red wine syrup over that. Drizzle herb oil over this. Enjoy with your favorite glass of wine and conversation.