Recipe courtesy of David McInerney
Tuna Medallions with Bacon Vinaigrette, Pineapple Sauce, and Fresh Wasabi
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 690
- Total Fat
- 42
- Saturated Fat
- 13
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 46
- Protein
- 18
- Cholesterol
- 58
- Sodium
- 532
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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 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
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
- 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.
- For the wasabi: Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater.
- For the vinaigrette: Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm
- 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.
- 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.