Recipe: Seared Ahi Tuna with Foie Gras & Morel Mushrooms

May 21 2007

By Executive Chef Michael Landsberg
Suggested Pairing: Signature Pinot Noir


  • 1 (6oz) Ahi tuna
  • 1 (2oz) Duck foie gras
  • ½ cup morel mushrooms
  • 1 cup spinach
  • ½ cup Cooked fingerling potatoes
  • salt and pepper


Season the tuna with salt and pepper and sear the tuna all over in a hot pan until nice and crispy.

Take the tuna out and in the same pan cook the morel mushrooms with a little butter. Add the spinach and potatoes and season with salt and pepper.

In another hot pan, sear the foie gras on both sides for 2 mins.

Plate the vegetables in the center of the plate, and add the sliced tuna and top it with the foie gras.