Seared Ahi Tuna with Spiced Smashed Potatoes

Serves 2

Here’s a hearty dish that is easy to make, and will always impress.  If you’re at a loss for what to cook for dinner tonight, and you want something substantial, yet easy to make, stop by your market and pick up some Ahi tuna and potatoes.  In order to make the dish as we’ve written, it requires a few specialty items (sesame oil, sesame seeds and wasabi).  Don’t be thrown off by these, though, the dish can be made without the sesame seeds or oil, and you can substitute rosemary, thyme, sage, marjoram, or even parsley for the wasabi.

Ingredients:
1 piece of sushi grade Ahi tuna (¼ to ½ pound per adult)
Sesame oil (olive or canola oil work as a good substitute)
Sesame seeds
Four medium thin skinned potatoes (two per adult)
Heated milk, butter or olive oil
Wasabi paste, or chopped herbs (rosemary, thyme, sage, marjoram, or parsley)
Salt & Pepper to taste

Instructions:
Scrub potatoes.  Cut into 2-inch quarters and place in a medium saucepan.
Add cold water to the pot, pouring enough to cover two inches above the potatoes.
Place on stove and heat, covered, until the potatoes come to a boil.
Boil for 10 minutes, or until the potatoes are done and are easily pierced with a fork.
While the potatoes are boiling, prepare the fish.  Wash and pat dry with a paper towel.
Slice into two to four pieces (roughly 4 in x 2 in or the size of a card deck).
Rub oil on fish then coat with sesame seeds on all side.
Heat a large frying pan on medium heat.  Place fish in pan, and sear each side for two to four minutes, or until lightly browned.  The fish will remain pink inside.
As the fish is searing, drain the cooked potatoes, return to the saucepan, and mash with a hand masher (unpeeled).
Don’t forget to turn the fish again!
Add warmed milk, butter or oil, using enough liquid to give the potatoes a creamy consistency.  Add 1 tablespoon of wasabi paste, or 1 tablespoon of chopped herbs, salt and pepper to taste.
Once the fish is seared on all sides, remove from the pan and cut into ½ in slices.
Serve with wasabi potatoes and a side salad.