Bacon Wrapped Tuna Steaks Recipes

BACON-WRAPPED ALBACORE "FILET MIGNONS" WITH PEPPERCORN CREAM SAUCE

Steps:

• Step 1: Make the Peppercorn Cream Sauce: In a heavy saucepan over medium heat, melt the butter. Stir in the shallots and sauté until soft. Add the black pepper and Cognac. If desired, carefully flambé the warm Cognac with a long match. Otherwise, continue with the sauce. Add the white wine and bring to a boil; reduce by half. Stir in the cream and mustard and let the sauce simmer until it coats the back of a spoon. Add salt to taste. Stir in the chopped fresh tarragon and squeeze in a few drops of fresh lime juice. Keep warm until ready to serve. ShareTweetPin180 Shares Step 2: Working on a rimmed baking sheet or baking dish, season the tuna loins well on all sides with salt and pepper. Drizzle with olive oil. ShareTweetPin180 Shares Step 3: For each loin, cut 4 lengths of butcher's string, each about 12 inches long, and lay them parallel to each other (about 1-1/2 to 2 inches apart) on a clean work surface. Place a strip of bacon in the center, perpendicular to the strings. Lay a tuna loin on the bacon. Lay 2 more strips of bacon on top of the tuna (3 if it's a large loin), bring the strings snugly over the loin, and tie so that the bacon is held firmly in place. Repeat with the other loin. ShareTweetPin180 Shares Step 4: Set up your grill for direct grilling and preheat to medium-high (400 degrees). If using a plancha or griddle, preheat it at the same time. Brush and oil the grill grate and/or plancha. ShareTweetPin180 Shares Step 5: Arrange the tuna loins on the plancha or grill grate and grill until the bacon and tuna are seared, 2 to 3 minutes. Turn with tongs to sear the remaining sides. The interior of the tuna should retain its rosy color; do not overcook. Transfer the tuna loins to a cutting board. Reheat the Peppercorn Cream Sauce, if necessary. Remove the strings from the tuna, then slice the loins into 1-inch-thick medallions and arrange on a platter. Spoon the sauce around the bottom of the medallions, garnish with fresh tarragon sprigs, and serve. ShareTweetPin180 Shares

BACON-WRAPPED TUNA STEAKS WITH WASABI CREAM SAUCE RECIPE - (4.4/5)

Steps:

• Wrap each tuna steak with a strip of bacon and secure with wooden skewers or toothpicks. Make the marinade: Combine all ingredients in a bowl. Set aside 2 tablespoons of the marinade. Marinate tuna steaks for about 15 minutes. Meanwhile, preheat oven to 400°F. Arrange tuna steaks on a baking pan and bake in the preheated oven for 10 to 15 minutes or until completely cooked. Make the wasabi cream sauce: Combine wasabi and reserved marinade in a saucepan over low heat. Add cream and bring to a simmer. Remove from heat and stir in sesame oil. Serve on the side or drizzle on top before serving.

BACON-WRAPPED TUNA STEAKS

Steps:

• Take as many bacon strips as you have tuna steaks, and lay bacon on a paper-towel lined plate. Microwave 2-3 minutes or until bacon is about half-cooked but still very pliable.
• Preheat outdoor grill to medium-high.
• Meanwhile, wrap a slice of cooled bacon around the perimeter of each tuna steak and secure to itself and to the fish with a toothpick or two. Depending on the size of your steaks, you might have to squeeze a bit to get the bacon to reach around, but a snug fit will hold the fish together when it shrinks during cooking.
• Sprinkle both surfaces of tuna steaks with garlic powder & seasoned salt. Spray both sides lightly with cooking spray to prevent sticking to grill. (You can also use a fish grilling grid or basket).
• Grill until fish is lightly browned and bacon is starting to crisp, about 5-7 minutes per side for well-done (I don't like any pink in my fish).
• Note: I use the low-sodium Kirkland brand bacon that Costco sells, and Mazola Pure olive oil spray.

BACON WRAPPED STEAK

Steps:

• preheat oven to 420 degrees F.
• wrap each steak with a strip of bacon.
• put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
• put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
• cook the steaks for 1 min on each side.
• place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
• flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
• put the steaks in the oven for 8 mins .
• remove steaks from the oven and let them rest for 2 minutes.
• remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
• pour red wine into the liquid left over in the pan.
• cook the juices and red wine over low heat until boiling.
• add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
• plate the steak and pour the sauce over it. ENJOY!