Preparation

• Bring a medium saucepan of water to a boil. Poach the bacon slices in the boiling water for 3 minutes, then drain them. Wrap each tuna steak with 2 slices of bacon and secure with a wooden skewer or toothpick.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon juice, and parsley. Set aside, keeping warm.
• Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• Lightly oil the wrapped tuna steaks on both sides. Place on the grill. Cook the steaks with the lid open, brushing with the lemon-butter sauce frequently but turning only once, to your desired doneness. Discard any sauce you don’t use. Tuna typically is best when served rare to medium-rare, which should take a total of 5 to 6 minutes. Remove to a platter, sprinkle with salt and pepper, and serve.

Serve withTomato and Drunken Goat Cheese Salad.