My son-in-law, an avid fisherman, makes an annual tuna trip and shares with family. This summer he also shared this recipe obtained from a fishing buddy.
He brought us a tuna loin. The recipe calls for wrapping the loin in slices of Serrano or prosciutto ham, then wrapping tightly in plastic wrap, twisting the ends of the wrap to seal, (resembling a bomb) and letting it set in the refrigerator before removing wrap, cooking and finishing with the tasty sauce.
I adapted the recipe by cutting the loin into medallion steaks, wrapping edges with precooked bacon held on with toothpicks, then sauteing the steaks.
The (to-die-for) sauce is drizzled over the fish near the end of cooking, just be fore serving. This sauce is also a great marinade or can be used to baste any fish, seafood, chicken or pork.
3 Tabs. unseasoned rice vinegar
2 Tabs. finely grated fresh ginger, or tsp. of powder
4 Tabs. sesame oil, or olive oil
2 Tabs. soy sauce
2 Tabs. honey
1 Tab. chopped fresh cilantro
1 Serrano pepper, seeded, minced, (or Jalapeno)
Freshly ground white pepper
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Refrigerate at least 30 minutes. Makes about a cup.
4, 4 to 5 oz. tuna steaks
4 strips of precooked bacon, extra if needed
toothpicks to hold bacon wrapped around steak edges
2 Tab. olive oil
Tuna sauce (recipe above) to baste tuna near end of cooking
Cook or microwave 4-6 strips of bacon until done but still pliable enough to wrap around tuna steaks, not overly crisp. Salt and pepper tuna and wrap edges with bacon and hold with toothpicks.
Over medium high heat, sear tuna in oil about 3 minutes on each side, then turn heat down to finish about 4 - 5 more minutes. Drizzle sauce over tuna and turn to coat each side.
Estimated cost of sauce: .75 cents or less; with tuna, around $4.00 - $5.00 a pound, each serving would be about $1.25 or less.