4 oz. sushi grade tuna, cut into rectangular shape
1 oz. olive oil
For the vegetables:
1 tablespoons butter
1 oz. thinly shaved julienne of fennel
1 oz. of julienne of shiitake mushrooms
½ oz. scallion greens, julienned
For the bacon vinaigrette:
½ tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 oz. wasabi paste
For the pineapple:
1 pineapple, cut into small junks and passed through juicer.
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 saucepot 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.
Reduce the pineapple in pan 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 slice with a small ball of Wasabi paste. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate.
bacon recipe courtesy of: David McInerney, Pacific Farms, PO Box 223, Florence, Oregon 97439, 800-927-2248