“A tuna steak and salad? Seventy bucks. Welcome to Los Angeles.” Mark Zupan
For the tuna
2 trimmed sushi-quality albacore tuna loins, each about 1-1/2 pounds
Course sea salt
Freshly ground black pepper
Extra virgin olive oil
6 to 8 strips of thin cut artisanal bacon
Pepper Cream Sauce
6 tablespoons unsalted butter
2 large shallots, peeled and finely diced
1 tablespoon freshly ground peppercorns
1/4 cup of Cognac
1 cup dry white wine
1 1/2 tablespoon of Dijon mustard
1 cup of heavy whipping cream
Course sea salt
1 1/2 tablespoon of fresh tarragon chopped, plus extra sprigs for garnish
Tuna- Sprinkle tuna loins with salt and pepper. Drizzle with olive oil. For each loin, cut 4 lengths of butchers 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 tot he strings. Lay a tuna loin on the bacon. Lay two more strips of bacon on top of the tuna (3 if it’s a large loin), bring the strings snugly over the loin.
Grill on a 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 over cook. Transfer the tuna to a cutting board.
In a heavy saucepan over medium heat, add the butter once the saucepan is hot, then add the shallots. Cook the shallots until they are translucent and soft. Add the black pepper and Cognac. Add the white white, and bring to a boil; reduce by half. Stir in cream and mustard and let the sauce simmer until it coats the back of the spoon. Add salt to taste. Stir in chopped fresh tarragon and squeeze of lemon. Remove the strings, and enjoy.
This would go great with our Estate Cab. Franc. It scored a 94 in San Francisco, and won double gold.