Recipe courtesy of David McInerney

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

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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 2 servings
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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


  1. 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
  2. For the vegetables: 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.
  3. For the wasabi: Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater.
  4. For the vinaigrette: Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm
  5. For the sauce: Peel and cut pineapple into small chunks and pass through juicer. Reduce over low heat to syrupy consistency. Reserve at room temperature.
  6. 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.
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