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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