Flash Seared Ahi Tuna Baby Spinach Salad, Honey Smoked Bacon, Dijon-Mushroom Remoulade

12 ounces Ahi Tuna, cut into 4 long blocks, 3 ounces each
6 ounces Baby Spinach Salad
8 ounces Honey Smoked Bacon
8 ounces Dijon Mushroom Remoulade

For the Assembly
On four large dinner plates place the Mushroom remoulade in the center of each plate. Place the baby spinach salad in the center of the remoulade. Fan the sliced ahi tuna across the top of the salad and top with two strips of honey smoked bacon.

For the Ahi Tuna
4 each Ahi Tuna Filets, 3 ounces each
4 ounces Cracked Black Pepper
Salt to taste
3 ounces Canola oil

Method :
In a large sauté pan add the canola oil. Season the ahi tuna with the crack black pepper and the salt. Sear the tuna over high heat on all sides. Cook for a total of 30-45 seconds per side. Remove from heat, allow to cool slightly and slice into five even slices. Reserve for assembly.

For the Baby Spinach Salad

1 each Red Onion, fine Julienne
2 ounces Red Wine Vinegar
2 ounces White sugar
4 ounces Baby Spinach
2 ounces Olive Oil
1 ounce Balsamic Vinegar
Salt to taste

Method :
Mix the red onion, with the red wine vinegar and the sugar. Allow to marinate for 10 minutes. Place the spinach and grated eggs into a mixing bowl, add the olive oil, balsamic vinegar and mix thoroughly. Season with salt to taste.

For the Honey Smoked Bacon

8 ounces Smoked Bacon, cut into long thin strips
3 ounces Honey
2 each Shallots, finely minced
1 teaspoon Sage, finely chopped

Method :
Pre heat oven to 300 degrees. Place the bacon strips on a baking rack and render in a pre heated 300 degree oven for 10-12 minutes or until crisp. Place the Honey , shallots, and sage into a sauce pot and bring to a boil. Remove the bacon from the rack and dip into the honey. Place back onto the baking rack and place back into the preheated oven for 3-5 minutes. Reserve hot for assembly.

For the Dijon-Mushroom Remoulade

1 pound White button Mushrooms, quartered
3 ounces Canola Oil
Salt to taste
1 ounce Capers, crushed
2 each Shallots, minced
1 teaspoon Parsley, finely chopped
1 each Dill pickle, small diced
3 each Hard Boiled Eggs, Grated
3 ounces Dijon Mustard
1 ounces Mayonnaise
1 ounce Ketchup
1 ounce Sour Cream
2 each Lemons, juiced
Salt to taste

Method :
Over high heat in a large sauté pan add the canola oil. Saute the button mushrooms for 3-4 minutes until tender. Remove ¼ of the mushrooms and place into a blender. In a separate bowl combine the capers, shallots, parsely, dill pickle and hard boiled eggs. Add the Dijon mustard, mayonnaise, ketchup, sour cream and lemon juice to the blender with the reserved mushrooms and puree until smooth. Add the remaining quartered mushrooms to the mixing bowl. Add the blending mixture to the mixing bowl and mix all ingredients together. Season with salt to taste.