Tuna Medallions with Foie Gras and Truffle Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

At the Heathman restaurant in Portland, Oregon, Philippe serves this tuna dish with potatoes dauphine, which are mashed potatoes mixed with choux paste (milk, butter, flour, and eggs), formed into little quenelle shapes with two spoons, and then deep fried. They puff up light as a feather and taste delicious. If you prefer a less time-consuming accompaniment, simply boil some Yukon gold or fingerling potatoes and toss them with butter and parsley.

Do not give up this dish if you don’t have truffles. It is, I dare say, excellent without any sauce at all.



  • 4 pieces fresh tuna, about 6 ounces each
  • 4 slices raw duck or goose liver (foie gras), about 2 ounces each
  • sea salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 cups blanched and squeezed-dry spinach
  • 4 tablespoons unsalted butter
  • 4 slices brioche or Challah bread, crusts removed, each ¼-inch thick and inches square
  • 1 recipe Oregon Black Truffle Sauce
Season the tuna steak and foie gras slices with salt and pepper.
Heat the olive oil in a sauté pan until quite hot. Sear the tuna over medium-high heat, cooking for 2 to 3 minutes on each side, depending on how thick the tuna pieces are. The fish should be warm at the center but still rare. Set aside and keep warm.
Meanwhile, heat the spinach with the butter. Season with salt and pepper to taste.
As soon as the tuna is done, tip the oil out of the pan. Add the foie gras and sear and cook 30 seconds or so on each side, until medium-rare. Set aside the tuna and foie gras and keep warm while you cook the brioche.
In the same pan with the fat rendered from the foie gras, fry the brioche over medium heat for 30 seconds on each side, until lightly browned.

Put the toasted brioche pieces on 4 hot plates. Then put the tuna on top of the brioche and the foie gras on top of the tuna. Put 3 little piles of the spinach equidistant around the toasts. Pour the Oregon truffle sauce over the foie gras at the table.