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

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
2 servings

Ingredients
  • 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 bacon vinaigrette:
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons rendered bacon fat, warm
  • 1 tablespoon soy sauce
  • For the wasabi:
  • 1 -ounce fresh wasabi
  • For the pineapple:
  • 1 pineapple
Directions
For the bacon vinaigrette:
  • Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature

  • Melt the butter in a small sauce pot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm.

  • Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm

  • Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each tuna slice with a small ball of grated wasabi. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate

For the wasabi:
  • Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater

For the pineapple:
  • Peel and cut pineapple into small chunks and pass through juicer. Reduce over low heat to syrupy consistency. Reserve at room temperature.


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