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Grilled Ahi With Asian Vinaigrette and Straw Potatoes

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“Snake River Grill, Gourmet Magazine, December 1996.”

Ingredients Nutrition


  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.

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