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
Directions
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:
- 1-ounce fresh wasabi
Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater
For the pineapple:
- 1 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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By selwynlinker_19...
Charlotte, NC
on April 22, 2005
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This is a very easy vinaigrette recipe. Very light and fresh taste! Use "country style" whole grain mustard for a kick.
Read all 1 reviews