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Serving Size
4
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Cook Time
10 minutes
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Total Time
25 minutes
Ingredients
Tarragon Pepper Cream:
2 tablespoons butter
1 shallot, minced
1 teaspoon Kosher salt
1 tablespoon black pepper, freshly cracked
3/4 cup dry white wine
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon (plus extra for garnish),
1 teaspoon or more of lemon juice
Albacore:
2 pounds albacore tuna loin, trimmed
Salt and pepper
Olive oil
4 lemon wedges
Directions
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In a saucepan, melt butter over medium heat.
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Stir in shallot, salt, and pepper, and sauté until lightly browned.
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Add wine and simmer until reduced by half, then stir in cream and mustard and simmer until sauce is reduced to approximately 1 cup.
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Stir in fresh chopped tarragon, lemon juice, and salt to taste. Set aside.
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Brush tuna loins with olive oil and season all sides with salt and pepper.
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Heat grill to high heat. Arrange tuna loins directly on grill grate, and cook about 3 minutes per side, or to the desired doneness. Internal temperature should be 145°F.
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Transfer loins to cutting board and slice to 1” thick medallions. Spoon sauce over top and garnish with fresh tarragon and lemon wedges.
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