Tuna Medallions with Bacon Vinaigrette, Pineapple S

Name: Tuna Medallions with Bacon Vinaigrette, Pineapple Sauce, and Fresh Wasabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sushi grade tuna, cut into rectangular shape; 1 -ounce olive oil; 1 tablespoon butter; 1 -ounce thinly shaved julienne of fennel; 1 -ounce of julienne of shiitake mushrooms; 1/2 -ounce scallion greens, julienned; 1/2 tablespoon Dijon mustard; 2 tablespoons rice wine vinegar; 3 tablespoons rendered bacon fat, warm; 1 tablespoon soy sauce; 1 -ounce fresh wasabi; 1 pineapple

Servings: persons

4 ounces sushi grade tuna, cut into rectangular shape
1 -ounce olive oil
1 tablespoon butter
1 -ounce thinly shaved julienne of fennel
1 -ounce of julienne of shiitake mushrooms
1/2 -ounce scallion greens, julienned
1/2 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 -ounce fresh wasabi
1 pineapple

1
Sear the tuna for 20 seconds on each side in a hot pan with the oil.
2
The tuna should be seared on the outside and very rare in the middle.
3
Hold at room temperature
4
Melt the butter in a small sauce pot and add the 3 vegetables.
5
Cook for 20 seconds and season with salt and pepper.
6
Hold warm.
7
Blend mustard and rice wine vinegar with hand blender.
8
Add warm bacon fat.
9
Add soy sauce.
10
Reserve warm
11
Assembly: Slice the tuna rectangles into 14 equal slices.
12
Arrange 7 on each plate.
13
Place a small mound of vegetables at the top of the plate.
14
Dot each tuna slice with a small ball of grated wasabi.
15
Spoon the bacon vinaigrette along the border of the tuna.
16
Place a spoonful of pineapple sauce at the bottom of the plate
17
Peel off outer bark with vegetable peeler.
18
Grate in circular motion with small hand grater
19
Peel and cut pineapple into small chunks and pass through juicer.
20
Reduce over low heat to syrupy consistency.
21
Reserve at room temperature.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces sushi grade tuna, cut into rectangular shape, 1 -ounce olive oil, 1 tablespoon butter, 1 -ounce thinly shaved julienne of fennel, and more.

Yes, Tuna Medallions with Bacon Vinaigrette, Pineapple Sauce, and Fresh Wasabi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions