DIRECTIONS
Preheat oven to 425 degrees.
Line a jelly roll pan with parchment paper.
Lightly brush parchment with oil.
Place tuna on parchment and sprinkle with salt and pepper.
Place pan on rack and pour wine into pan around tuna.
Cover pan with foil.
Bake 20 to 25 minutes or until fish is opaque throughout.
From lemon, grate ½ tsp. zest and squeeze 2 tsp. juice.
In large bowl, with mixer on medium speed, mix sour cream, horseradish, parsley, garlic, lemon zest, lemon juice, and ½ tsp. salt until combined.
Add cream; beat until soft peaks form.
Cover and refrigerate up to 1 day.
Bake tuna, uncovered, 5 minutes.
Cool slightly.
Using corners of parchment, lift tuna out of pan and onto a serving platter.
Slide parchment carefully from underneath tuna.
Cover with plastic wrap and refrigerate at least 4 hours or until cold.
To serve, garnish tuna with lemon, cucumber; serve with horseradish sauce.
Serves 6.