Steven Raichlen's - Bacon-Wrapped Albacore Tuna “Filet Mignons” with Peppercorn Cream Sauce

Introduction

Enjoy a delicious and elegant meal with this Bacon-Wrapped Albacore Tuna recipe. Featuring tender, sushi-quality tuna wrapped in crispy artisanal bacon and served with a rich Peppercorn Cream Sauce, this dish is perfect for special occasions or gourmet grilling adventures.

Ingredients

For the Peppercorn Cream Sauce:

• 6 tablespoons unsalted butter
• 2 large shallots, peeled and finely diced
• 1 tablespoon freshly ground black pepper
• 1/4 cup Cognac
• 1 cup dry white wine
• 1 cup heavy (whipping) cream
• 1-1/2 tablespoons Dijon mustard
• Coarse salt (sea or kosher), to taste
• 1-1/2 tablespoons fresh tarragon, chopped, plus extra sprigs for garnish
• 1/2 lemon

For the Tuna:

• 2 trimmed sushi-quality albacore tuna loins, each about 1-1/2 pounds
• Coarse salt (sea or kosher)
• Freshly ground black pepper
• Extra virgin olive oil
• 6 to 8 strips thin-cut artisanal bacon

Instructions

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.
2. Prepare the Tuna: 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.
3. Wrap the Tuna: 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.
4. Preheat the Grill: Set up your grill for direct grilling and preheat to medium-high heat (400°F). Brush and oil the grill grate and cooktop.
5. Grill the Tuna: Arrange the tuna loins on the grill and cook for 2 to 3 minutes until the bacon and tuna are seared. Turn with tongs to sear the remaining sides. The interior of the tuna should retain its rosy color; do not overcook.
6. Serve: 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.

Tips

• For the best results, use high-quality sushi-grade tuna.
• If you prefer a smokier flavor, try using applewood-smoked bacon.
• Be cautious not to overcook the tuna; it should remain lightly pink in the center.

Variations

• Swap the bacon for prosciutto for a more delicate flavor.
• Experiment with different herbs, such as rosemary or thyme, in the Peppercorn Cream Sauce.
• Add a pinch of red pepper flakes for a subtle kick of heat.

Best Pairings

• Pair this dish with a crisp, dry white wine like Sauvignon Blanc or Chardonnay.
• Serve with a light arugula salad and lemon vinaigrette for a refreshing contrast.
• Consider roasted vegetables or grilled asparagus as a side dish.

Conclusion

This Bacon-Wrapped Albacore Tuna recipe is an elegant dish that’s packed with flavor. The combination of smoky bacon, tender tuna, and creamy Peppercorn Sauce makes for a restaurant-quality meal at home. Try it for your next special occasion or backyard grilling session and impress your guests with this gourmet recipe!