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1
Spoon the yogurt into a strainer lined with a paper coffee filter or cheesecloth.
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2
Set the strainer over a small bowl and refrigerate until most of the liquid has drained off the yogurt, about 3 hours.
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3
In a mini-processor or blender, combine the 1/3 cup basil leaves, blanched garlic puree and drained yogurt and season with salt and pepper.
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4
Puree the sauce until smooth.
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5
Transfer to a bowl.
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6
In a steamer basket set over a pan of simmering water, cook the potatoes until tender, about 17 minutes.
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7
Let cool slightly; cut into quarters.
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8
Meanwhile, in a spice grinder or mortar, grind the dried porcini, fennel seeds and peppercorns to a fine powder.
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9
Transfer the powder to a plate.
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10
Pat the tuna steaks dry and season on both sides with salt.
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11
Sprinkle the porcini powder all over the tuna, pressing it into the surface.
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12
Lightly coat a large nonstick skillet with vegetable spray and heat.
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13
Add the tuna steaks and cook over high heat until browned on the bottom, 2 to 3 minutes.
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14
Lightly coat the top of the tuna with vegetable spray, then turn and cook until browned outside but still rare in the center, about 3 minutes longer.
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15
Transfer the tuna to a cutting board and cut into 1/2-inch-thick slices.
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16
Wipe out the skillet and set it over high heat.
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17
Add the spinach, season with salt and pepper and cook, stirring occasionally, just until wilted.
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18
Add the tomatoes and stir gently until heated through.
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19
Mound the spinach and tomatoes in the center of 6 plates.
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20
Arrange the tuna slices and potatoes around the spinach and drizzle each serving with about 2 tablespoons of the basil sauce.
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21
Garnish with the chopped basil and serve at once.
