Bacon-wrapped Albacore Tuna Loins with Tarragon Cream

Break the rules of only white wines with fish and pair with our San Marcos Creek Epiphany Cuvee or Estate Cabernet Franc

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

Peppercorn Cream Sauce:

  • 6 tablespoons unsalted butter
  • 2 large shallots, peeled and finely diced
  • 1 tablespoon freshly ground black peppercorns
  • 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)
  • 1-1/2 tablespoons fresh tarragon, chopped, plus extra sprigs for garnish
  • 1/2 lemon

Tuna– Sprinkle tuna loins with salt and pepper. Drizzle with olive oil. For each loin, cut 4 lengths of butcher’s string, about 12 inches long, and lay them parallel to each other (about 1-1/2 to 2 inches apart). 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.

Grill on a plancha or grill grate 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 tuna to a cutting board.

Make the Peppercorn Cream Sauce: In a heavy saucepan over medium heat, saute butter and shallots until soft. Add black pepper and Cognac. 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 chopped fresh tarragon and squeeze of lemon. Remove the strings from the tuna, then slice the loins into 1-inch-thick medallions and arrange on a platter.

Recipe compliments of the