Seared Ahi Tuna with Sesame Crust, Wasabi Mashed Potatoes and Sauteed Spinach with Garlic

Ingredients

• 2 lb Russet Potatoes (About 4 medium potatoes, peeled and cubed)
• 1 tbsp Salt (For boiling water)
• 4 tbsp Unsalted Butter (Cubed and at room temperature)
• 0.5 cup Heavy Cream (Warmed)
• 2 tsp Wasabi Paste (Or more, to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Chives (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Boil Potatoes

   • Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
   • Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tbsp of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer.
   • Cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
   • Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then add the potatoes back in to steam dry for another minute. This is key for fluffy potatoes.
2. 2

   Mash the Potatoes

   • Remove the pot from the heat.
   • Using a potato masher or, for the smoothest texture, a potato ricer, mash the hot potatoes until they are completely smooth and free of lumps.
3. 3

   Incorporate Creamy Ingredients

   • Add the cubed room-temperature butter to the hot mashed potatoes. Stir gently until the butter is fully melted and incorporated.
   • In a separate small bowl, whisk together the warm heavy cream and the wasabi paste until the wasabi is completely dissolved.
   • Pour the wasabi-cream mixture into the potatoes. Add the remaining 1 tsp of salt and 1/2 tsp of black pepper.
   • Use a spatula to gently fold all the ingredients together until just combined. Avoid overmixing to prevent the potatoes from becoming gummy.
4. 4

   Finalize and Serve

   • Taste the mashed potatoes and adjust seasoning as needed. Add more wasabi paste in 1/4 tsp increments for a stronger kick, or more salt and pepper to your preference.
   • Transfer the finished potatoes to a serving bowl.
   • Garnish generously with freshly chopped chives and serve immediately while hot.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.