The perfect Summer dish
Play it both ways with Two Oceans Pinot Noir, says Justine Drake
05 December 2012 by Two Oceans
Pairing wine with tuna can pose a conundrum because of its meaty texture and weight, says popular foodie Justine Drake.
"The beauty of Pinot Noir, though is that it makes a great match for seafoods, white meat and red meats. It's such an all-rounder, you can even serve it with dessert."
She has devised a lightly seared tuna and gazpacho salsa recipe to pair perfectly with Two Oceans Pinot Noir 2012. What makes it even more appetising is that it is very quick and easy to prepare. It's also healthy.
Fresh in the mouth and beautifully balanced, this wine’s lovely strawberry, mulberry and cherry fruitiness is rounded off with soft spicy notes and work a treat with this dish.
Two Oceans Pinot Noir is widely available and retails for around R30 a bottle.
Try this easy SASSI-approved recipe this summer by following the steps below.
SEARED TUNA WITH GAZPACHO SALSA
Juice of 1 lemon
4 tuna fillets
Olive oil for brushing
Salt and pepper
½ cucumber, finely diced
1 beetroot, boiled and finely diced
250 g assorted baby tomatoes, quartered
1 to 2 red chillies, deseeded and finely chopped (optional)
1 clove garlic, crushed
1/2 red onion, finely diced
2 Tbsp (30 ml) Two Oceans Pinot Noir
Splash of tomato juice
½ tsp (3 ml) sugar
Salt and milled pepper
Squeeze lemon juice over tuna, brush with a little oil and season with salt and milled pepper.
Heat a griddle pan until smoking hot.
Sear for 3 to 5 minutes, depending on thickness and how rare you like your fish.
Meanwhile toss salsa ingredients together and adjust seasoning to taste.
Serve with brown and wild rice and top tuna with salsa.
TO DRINK: Two Oceans Pinot Noir
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