Ahi with Cabernet Porcini Chef Butter and Lemon Dill Whipped Potatoes

When I had my restaurant in the 90’s we had what we called a Grande Adventure, you sat and I cooked for you. 6 courses of the best we had to offer, whatever inspired me that day. Jacques paired the wine for a truly great culinary experience. This is a spin on one of my favorite dishes from that time. I would grill #1 Ahi to rare, place it on a bed of sautéed spinach, top it with a medallion of seared foie gras, surround it with a Cabernet, foie gras reduction and top the foie gras with a crispy potato galette. Sublime.
Servings: 2


  • 2 pieces Ahi tuna
  • olive oil
  • 2 medallions Cabernet Porcini Chef Butter

Chef Butter Whipped Potatoes

  • 6 medium Yukon gold potatoes
  • 3 medallions Chef Butter, any flavor you would like
  • salt and pepper to taste


Ahi with Cabernet Porcini Chef Butter

  • Here I season the Ahi with kosher salt and fresh ground black pepper, then grill it over an open flame to rare. It’s a good idea to brush or spray a bit of olive oil on the fish so it doesn’t stick to the grill. You can also sear it in a hot skillet with a touch of olive oil. Depending on the thickness of the Ahi, you will need 2 to 3 minutes a side.
  • Be very careful not to over cook the fish. Keep it warm in a low oven (200F) while you set up the plate. Top it with a medallion of Cabernet Porcini Chef Butter and place it on a bed of potatoes whipped with Lemon Dill Chef Butter.
  • Add some spinach or broccolini sautéed in Roasted Shallot Chef Butter and you have a 3 star meal. Chef Butter makes it so easy.

Chef Butter Whipped Potatoes

  • Peel the potatoes, cut them in half, rinse them and place them in a sauce pan with cold water. Over high heat bring to a boil and lower the heat to simmer the potatoes until they are fully cooked.
  • Drain immediately and add the Chef Butter.
  • Smash the potatoes with a wire whisk to break them apart and then whip them with a wooden spoon. Over low heat, use the back of the spoon to smack them against the side of the pan breaking up clumps and whipping them into a purée. Adjust the seasoning and serve.


Chef Tips for Whipped Potatoes
When my oldest was in kindergarten he had twin friends that were from the Czech Republic. We were invited to their home for dinner one night and the mom made us a classic Czech dinner. Memorable were the whipped potatoes. Smacking them against the side of the pan with a wooden spoon over a low flame and adding only butter she made the best whipped potatoes I had every had. After that, at our house for family dinners, this method of making whipped potatoes has become the kids’ job and my youngest is the master.