Phil Anderson: Hi! I am Chef Phil Anderson, Harris Teeter's Executive Chef. Tuna medallions is what we are going to be making today. They are delicious. The tuna medallions starts off with one pineapple, four ounces of sushi grade tuna, two tablespoons of Extra Virgin Olive Oil, one bulb, a fennel, 12 medium sized shiitake mushrooms, two green onions. And then for the vinaigrette, it's a half a tablespoon of Dijon mustard, two tablespoons of rice wine vinegar, three tablespoons of Extra Virgin Olive Oil, one tablespoon of reduced sodium soy sauce. What I have done is taken a whole pineapple, and I have cut it up in small pieces. Okay, we have got our pineapple over medium-high heat. Now what we were going to do is we are going to let this just reduced down, get real thick mashy to a place where you are almost carmelizing the sugars in it. Okay, so this is going to take about 20 minutes or more. We'll see how it works. Now we are going to go to phase two. And that is our vegetables. Now we have about 12 medium size shiitake mushrooms and we are going to julienne those. And then we have one fennel, this is a pretty large bulb, so we'll have an extra fennel. And then two onions, just two is all we need and we are going to slice those up, julienne. So what you want to do is you want to get your pan pretty hot. Little bit of oil, just a little bit of oil, you don't want a lot. Okay, so it's probably about the right temperature. We want to throw it in. Oh! That's music to my ears. And the mushrooms are going at the same time. So everything is going to cook evenly. Quarter turn, the bottom comes to the top, little bit around. Sauting is fun because you see it happen right before your very eyes. We are keeping an eye on that pineapple, it's going to turn. Just got to keep stirring it. It's breaking down now, it's getting to a point where it's going to start getting mushy. I would say depending on your flame, and the size of your pan that it could take 7-10 minutes. You don't want to overcrowd your pan, you want to have the right size for the right amount, and this is right, this is good. Remember, your heat is pretty high, pretty high. Back in there. Okay, we are going to continue to cook, to saut vegetables for about 5 more minutes. And then we are going to go into phase three, cooking the tuna. Now we are going to cut the tuna. Now the tuna, we are just going to cut in half because we are going to sear it. We are going to sear each side. We are not seasoning this because we have a vinaigrette that's going to create all the flavors that we want. So it's just a nice hot pan, a little bit of oil. And we are going to try to keep the pink center really nice and rare. And we want to get the pan pretty hot and we are going to add just a little bit of oil. You got a pretty hot pan, it's going to sizzle. We want this golden, it won't be black and blue because I don't have any seasoning on it. So it's going to get golden instead of black. See, that's pretty easy, do all sides. Okay, see golden-brown. Okay, go to the other side. Okay, we have got some nice color on it. That's that phase. Now we are going to go and plate it up. This is the vinaigrette, it's a half of tablespoon of Dijon mustard that acts as an emulsifier. And we take a tablespoon of rice wine vinegar, and we will want to mix that together so that it melts in the mustard. Three tablespoons of Extra Virgin Olive Oil, slowly pouring to incorporate the oil, mustard, and vinegar.

Now I am going to thin it down with the soy sauce, that's only one tablespoon. It looks just perfect. Now that we have this vinaigrette done, let's put this dish together. We have got the nice pinkness of the tuna and then we have some veggies, these veggies. A little bit of the vinaigrette, and then the pineapple. And there you have it, the Tuna Medallions. Enjoy!