3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION

For the sauce:

2 cups red wine

1½ cups pomegranate juice

¼ cup balsamic vinegar

1 tablespoon extra virgin olive oil

For the albacore:

1 2-inch-thick piece of albacore tuna loin per person. 

1 strip of apple wood-smoked bacon per piece of tuna. 

1 tablespoon (15 ml.) peanut oil. 

Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like. 

White from one egg

For the sauce: Combine first three ingredients in a saucepan and reduce over a low flame to half its volume and set aside until ready to serve. When ready to serve, whisk in olive oil before drizzling over fish and greens.

For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at high speed until completely pulverized, then empty bacon onto a flat plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the bacon in, along with the reserved bacon fat, and gently place each albacore loin medallion into the skillet, then place the skillet into the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens or salad mix and gently set one albacore medallion on each mound of greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.

bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010

2843. ALBACORE TUNA with JALAPENO BACON CREAM SAUCE

makes four servings


4-6 6 oz. fillets of albacore tuna
2 oz. butter, unsalted
¼ cup onion, ¼" diced
2 tablespoons garlic, finely diced
2 cups heavy cream
½ cup jalapenos, ¼" diced and seeded
2 teaspoons sea salt
1 teaspoon cracked black pepper
6 each slices bacon, ¼" diced, sautéed
4-6 each grilled jalapenos
2 tablespoons butter, unsalted, melted

Heat butter in a 3 Quart sauce pan. Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½. When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly. Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service. Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate. Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno. 


bacon recipe courtesy of: Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607

2137. SPAGHETTI with CLAMS, TUNA and BACON

makes four servings


1/3 pound bacon, chopped
5 cloves garlic, minced
1 pound dried spaghetti
1/2 cup chicken broth
1 can (6 1/2 oz.) chopped clams
1 can (2 1/4 oz.) sliced black olives, drained
1 can (6 oz.) water-packed albacore tuna, drained and flaked
Lemon wedges
Minced parsley

In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.


bacon recipe courtesy of: Sunset, March 1997

2135. BACON-WRAPPED MEDALLIONS of ALBACORE with a GINGER TERIYAKI MARINADE

4 8 oz. albacore loin steaks (boneless, skinless, steaks cross cut from the loin.) approx. 1-1.5 inches thick
1 lb. bacon
¼ stick butter
½ cup soy sauce
½ cup sake
2 tablespoons lemon juice
1 tablespoon fresh peeled and grated ginger
1 teaspoon minced garlic
2 tablespoons brown sugar
A dash of fresh ground pepper

After rinsing your steaks, pat dry with a paper towel. Carefully wrap 1-2 strips of bacon around the medallions somewhat tightly, secure with toothpicks. Place Medallions into a glass dish set aside.

Mix all other ingredients into a Pyrex measuring cup, and microwave for 1 minute. Let stand 1 minute. Pour ½ the mixture atop the medallions and let marinate 15 minutes.

Lightly oil your hot clean grill. Barbecue the steaks approx. 6 minutes, and flip. Drizzle remainder of reserved marinade over the steaks after flipped, Let cook 4 minutes additional, remove from heat and serve.


bacon recipe courtesy of: Giovanni's Fish Market & Galley, 1001 Front Street, Morro Bay, California 93442