Best Bacon Wrapped Tuna 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.

YELLOWFIN TUNA WITH WASABI CREAM

Steps:

• In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.