Preparation:
Combine the potatoes and 1 teaspoon of the salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork-tender, about 20 minutes. Drain.
Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream, butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and the white pepper. Mix well. Serve immediately.
Heat 4 inches of oil in a large pot or electric fryer to 360 degrees F.
Drop the strips, all at one time, into the hot oil. Be very careful as the hot oil may splatter. Using a slotted spoon or spatula, gently stir the strips around in the oil until golden brown, about 1 minute. Remove and drain on paper towels. Sprinkle with salt to taste.
Divide into four equal portions and stack on top of each tuna steak. |
