Tuna Medallions with Bacon Vinaigrette, Pineapple Sauce, and Fresh Wasabi

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4 ounces sushi-grade tuna, cut into rectangular shape

1 ounce olive oil

For the vegetables:

1 tablespoon butter

1 ounce thinly shaved julienne of fennel

1 ounce of julienne of shiitake mushrooms

1/2 ounce scallion greens, julienned

For the wasabi:

1 ounce fresh wasabi

For the bacon vinaigrette:

1/2 tablespoon Dijon mustard

2 tablespoons rice wine vinegar

3 tablespoons rendered bacon fat, warm

1 tablespoon soy sauce

For the pineapple sauce:

1 pineapple