Seared Tuna Medallions

Recipe Cuisine: Japanese
Recipe Category: fish
Recipe Serves: 6

Recipes Ingredients:

Medallions
Quesadilla
Apple Pineapple Relish
Teriyaki Aioli

Recipe Instructions:

TO SERVE Heat 1/2 oz. sesame oil and 1 oz. Salad oil in saute pan over high heat. Add medallions. Saute medallions for 3 minutes on each side. (Tuna should be cooked medium rare.) Place quesadillas under broiler; broil on each side until warm and crisp. Saute Relish briefly in teflon pan; use no fat. Place two medallions in center of each plate. Cut quesadillas in half; place one half at top of plate and other half at bottom. Place 2 oz. portion of Relish at one o'clock position on plate. Top tuna with dollop of aioli; crown with dried pineapple chip. Glazed chayote squash also can be used to enhance theme and flavor of dish. NOTES Season: Year round Food cost: Moderate Wine notes: Fume Blanc 1989, Chardonnay 1989 History: Combination of two cultures blended together in common areas of flavor. Special Ingredients: Dried pineapple, daikon (Japanese radish)