Best Bacon Wrapped Tuna Steaks With Wasabi Cream Sauce Recipes

TUNA MEDALLIONS WITH BACON VINAIGRETTE, PINEAPPLE SAUCE, AND FRESH WASABI

Steps:

• Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature
• For the vegetables: Melt the butter in a small sauce pot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm.
• For the wasabi: Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater.
• For the vinaigrette: Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm
• For the sauce: Peel and cut pineapple into small chunks and pass through juicer. Reduce over low heat to syrupy consistency. Reserve at room temperature.
• Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each tuna slice with a small ball of grated wasabi. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate.

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.

SEARED TUNA STEAK W/WASABI-GREEN ONION MAYO

Steps:

• Whisk first 4 ingredients in small bowl, cover and refrigerate --
• Whisk teriyaki, soy, vinegar and I also added some grated ginger to make your marinade -- Marinate and refrigerate your tuna steaks for several hours -- Remove from fridge while the grill heats up. Brush grill and fish lightly with oil and salt & pepper. Grill tuna on high heat for 2 mins, turn over and grill 2 mins on high heat to sear, then lower temp and grill until desired doneness -- Serve with the yummy wasabi sauce!

WASABI ENCRUSTED TUNA STEAKS

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.