This lighter alternative to filet mignon (with bacon!) is loaded with Japanese flavor.
4 tuna, use tuna steaks
4 strips bacon, slightly cooked but not crisp
2 tablespoons butter, melted
1/4 cup soy sauce
2 tablespoons mirin (japanese sweet rice wine)
1 tablespoon lemon juice
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 tablespoon brown sugar
1-2 teaspoons wasabi paste
1 cup heavy cream
6-8 drops sesame oil
Wrap each tuna steak with a strip of bacon and secure with wooden skewers or toothpicks.
Make the marinade: Combine all ingredients in a bowl. Set aside 2 tablespoons of the marinade.
Marinate tuna steaks for about 15 minutes. Meanwhile, preheat oven to 400°F.
Arrange tuna steaks on a baking pan and bake in the preheated oven for 10 to 15 minutes or until completely cooked.
Make the wasabi cream sauce: Combine wasabi and reserved marinade in a saucepan over low heat. Add cream and bring to a simmer. Remove from heat and stir in sesame oil. Serve on the side or drizzle on top before serving.
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