Medallions of Ahi Tuna with Potato-Shallot Cake

INGREDIENTS:4 oz. portabella dice (see recipe)
2 Idaho potato-shallot cakes, each cut into 4 wedges (see recipe)
1 lb. spinach, cooked
8 3-ounce portions of tuna medallions
1 ½ oz. foie gras, (4 pieces)
4 oz. red wine sauce (see recipe)
to taste, salt and pepper

Portabella Dice:
2 portabella mushrooms, large
2 cloves garlic, chopped

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