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Baconized Tuna with Lemon Butter

by Fred Thompson

read reviews (1)

There’s some perverse pleasure in taking a low-in-fat, good-for-you protein like tuna and surrounding it with bacon fat and butter. You’re still going to get the health benefits of eating the tuna, but you’ll also experience the pure joy of having the fat. Serves six.

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12 slices bacon, preferably peppered or apple-wood smoked
Six 8-ounce tuna steaks, 1 inch thick
1/2 cup (1 stick) unsalted butter
1 medium garlic clove, minced
1/4 cup fresh lemon juice
2 Tbs. chopped fresh flat-leaf parsley
Canola oil
Kosher salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil. Poach the bacon slices in the boiling water for 3 minutes, then drain them. Wrap each tuna steak with 2 slices of bacon and secure with a wooden skewer or toothpick.

Melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon juice, and parsley. Set aside, keeping warm.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Lightly oil the wrapped tuna steaks on both sides. Place on the grill. Cook the steaks with the lid open, brushing with the lemon-butter sauce frequently but turning only once, to your desired doneness. Discard any sauce you don’t use. Tuna typically is best when served rare to medium-rare, which should take a total of 5 to 6 minutes. Remove to a platter, sprinkle with salt and pepper, and serve.