Recipe
September 7, 2015
Seared Tuna in Bacon
Seared tuna in bacon can be served as a platter of hors d’oeuvres or over white beans as a sit-down appetizer.
Directions
Yield: Makes 16 Cubes
- Cut one or two 1-1/4” cubes from the tuna to test the sizing, so that bacon will brown on the outside while the tuna retains a rare centre. The slab of tuna should yield at least 16 1-1/4” cubes. Wrap a test cube in half a slice of bacon. Cook seam-side down in a drizzle of olive oil in frying pan on medium-high heat, turning to brown all four bacon-wrapped sides. Check that bacon is browned and tuna is still rare before continuing.
- To prepare full batch of hors d’oeuvres, begin by sprinkling tuna with cumin and pepper. Wrap each cube with 1 or 2 basil leaves. Roll each in half slice bacon (two sides of the cubes will remain unwrapped). Set aside — seams down to hold in place — while wrapping the rest of the batch. These can be made a day ahead to cook the following day. Keep covered and chilled.
- To cook, follow cooking method described in step 1.
- For platter of hors d’oeuvres, serve on wooden picks and drizzle with regular or reduced balsamic vinegar. For sit-down appetizers for 4 to 6, serve 2 or 3 cubes over a couple spoonfuls of cooked white beans tossed with olive oil, chopped rosemary, salt and pepper.