Tuna Ingredients:
4 (4-oz.) pieces of Ahi tuna
Salt and freshly ground black pepper to taste
Olive oil for searing
Fried fingerling potatoes
Chopped fresh parsley for garnish
Mushroom Sauce Ingredients:
2 Tbs. butter
8 oz. sliced wild mushrooms
3 roasted garlic cloves, crushed into a paste
3 cups heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Pasta Ingredients:
1/2 cup bread flour
1/2 cup semolina flour
Pinch of salt
2 eggs, beaten
Drizzle of olive oil
Boiling salted water
Tuna Procedure:
Heat heavy-bottomed sauté pan to near smoking. Add just enough oil to coat bottom of pan. Season tuna with salt and pepper; place into oiled pan. Brown tuna on both sides; remove from pan and cut each into 5 slices.
Pasta Procedure:
On flat surface, combine flours and salt; form into mound and make well in the center. Place eggs and oil in center of well; draw in flours with your hand until well combined (dough should be firm and dry, not sticky). Knead dough for about 5 minutes, until smooth. Divide dough into four equal parts; wrap each in plastic wrap and allow to rest for 20 to 30 minutes. Roll out dough and cut as desired. Cook in boiling salted water; drain.
Mushroom Sauce Procedure:
Melt butter in heavy-bottomed saucepan; add mushrooms and cook until tender. Add garlic paste; sauté until aromatic. Add cream and milk and reduce until sauce-like. Blend in cheese; adjust seasoning. Keep warm.
Heat cooked pasta in hot Mushroom Sauce; place a serving in center of a small bowl or casserole dish. Overlap tuna slices atop pasta; top with fried fingerling potatoes and garnish with parsley.
Recipe Type: Authentic
Submitted By: Chef Mark J. OlsonRecipe Author: Executive Chef Mark J. Olson, C.E.C.
Chef's Background:
Culinary School Attended: Graduate of the Culinary Institute of America in Hyde Park, N.Y.
Culinary Instructor Positions: Blackhawk Technical College, Janesville, Wis.
Awards: Wisconsin Chef of the Year 1995
United States Central Region Chef of the Year Nominee 1996
Chef Positions: American Club’s Immigrant Room and Winery
Interlaken Resort and Country Spa in Lake Geneva
Janesville Country Club and Country Club of Beloit
Harrahs Resort and Casino in Lake Tahoe, Nev.
Grenadiers Restaurant in Milwaukee
The Abbey Resort and Fontana Spa in Lake Geneva, Wis.
Recipe Source: http://www.we-energies.com/home/2011energypark_cookbook.pdf
Chef Biography Source: http://www.triblocal.com/geneva/community/stories/2009/09/wisconsin-college- trio-opens-ecc-visiting-chef-series/index.html
http://www.zoominfo.com/p/Mark-Olson/5093390