Hardcore Albacore a.k.a. Broiled Bacon-Wrapped Tuna Medallions

Pin It

I love, love, love my new seafood CSA, Siren SeaSA! The pristine albacore in my weekly delivery was so fresh that I needed only a simple marinade, BACON, and high heat to get it ready to stuff in our mouths.

I got the idea for wrapping my tuna in bacon from the Siren SeaSA site (a new recipe is posted every Thursday in anticipation of the catch of the week). I modified the recipe with a technique for par-cooking the bacon in the microwave (those folks at Cook’s Illustrated are so smart) and I also whipped up a Paleo-friendly marinade.

Here’s what I gathered to feed 2 people:

  • 1 pound skinless albacore loin, sliced crosswise into 1.5 inch medallions (yields 5 pieces)
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup coconut aminos
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Red Boat Fish Sauce
  • Freshly ground black pepper
  • 1/2 teaspoon Aleppo pepper
  • 5 slices of thin-cut bacon

Here’s how I made it:

I preheated the broiler on high and made sure the top rack was 6 inches from the heating element.

I cut my tuna loin into five mini steaks…

…and placed them in a large bowl.

I whipped up the marinade by combining the orange juice, coconut aminos, vinegar, fish sauce, black pepper, and Aleppo pepper in a measuring cup.

I poured the finished marinade…

…over the albacore medallions and let them marinate for 15 minutes.

In the meantime, I placed the bacon on a microwave-safe plate lined with four sheets of paper towel…

…and covered them with two more sheets. I microwaved the bacon on high for 1-2 minutes so it was cooked halfway but still pliable.

After the tuna was finished marinating, I wrapped each piece in a slice of bacon (with the ends tucked under the fish) and placed them on a rack which was on top of a foil-lined baking tray.

I broiled the bacon-wrapped tuna for about 4 minutes on one side and flipped them over and cooked them for an additional 2 minutes (or until bacon is crispy).

Here’s a quick video showing how I made these bacon-wrapped bites. And if you don’t recognize the background music, you’re clearly not as nerdy and decrepit as me.