Bacon Wrapped Tuna With Wasabi Cream Sauce

• For Tuna:
• 1/2 pound bacon
• 3 pounds trimmed tuna loin
• Kosher Salt
• For Wasabi Cream Sauce:
• 2 Tablespoons Wasabi Paste
• One 1 1/2 inch piece peeled fresh ginger, minced
• 1 garlic clove, minced
• 4 green onions, thinly sliced
• 1 Tablespoon Rice Wine Vinegar
• 1 teaspoon soy sauce
• 6 to 8 drops of sesame oil
• 1 cup heavy cream, chilled

1. Tuna
2. Preheat Oven to 475 Degrees...place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.
3. Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.
4. Wasabi Cream Sauce
5. Combine all ingredients and beat to stiff peaks.

bacon, tuna loin, kosher salt, cream sauce, wasabi paste, fresh ginger, garlic, green onions, rice, soy sauce, sesame oil, heavy cream

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-tuna-with-wasabi-cream-sauce-1238962 (may not work)