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1
Make vinaigrette:.
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2
In a blender blend vinaigrette ingredients 1 minute, or until smooth, and pour through a fine sieve into a bowl.
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3
Vinaigrette may be made 3 days ahead and chilled, covered.
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4
Bring vinaigrette to room temperature before using.
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5
Make straw potatoes:.
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6
Peel potatoes and with a mandolin cut into julienne strips.
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7
Rinse potatoes under cold water and drain well.
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8
Pat potatoes thoroughly dry with paper towels.
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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.
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10
Transfer potatoes as fried to paper towels to drain and season with salt.
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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.
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12
Add spinach and saute, stirring, until tender but still bright green, about 1 minute.
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13
Prepare grill.
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14
Pat tuna steaks dry and season with salt and pepper.
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15
Brush steaks with olive oil.
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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.
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17
Stir 1/4 Cup vinaigrette into spinach mixture and divide among 6 large plates.
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18
Top spinach mixture with tuna.
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19
Pour 3 tablespoons vinaigrette over each serving and top with a mound of straw potatoes.
