Bacon-wrapped Albacore Tuna Loins with Tarragon Cream -

Break the rules of only white wines with fish and pair with our San Marcos Creek 2014 Epiphany Cuvee or 2014 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