Course:
Main
Cuisine:
Japanese
Servings:
4
Wine Pairing Recommendations
This dish goes exceptionally well with Sauvignon Blanc or Semillon-Sauvignon Blanc blended wines.
Prep time:
10 min
Cook time:
2 min
Idle time:
20 min
Total time:
32 min
Ingredients
- 2 x 8 oz. frozen tuna steak, defrosted.
- 1 tbsp black pepper
- ½ bunch coriander, chopped
- Dash of neutral oil, such as grapeseed, for searing tuna
- ½ lemon, juiced and zested
- 1/3 cup wine vinegar
- ¼ tsp soy sauce
- 2 tbsp. mirin
Instructions
Fish to use in this recipe
We specifically recommend using commercially frozen fish in this recipe.
Why? According to Food and Drug Administration regulations, any fish that is to be eaten raw first must be frozen to – 18 C. This is done to kill parasites.
Why commercially frozen? Because most household freezers cannot reach that temperature. Tuna is an exception to the rule as, supposedly, it is not susceptible to parasite infestation. To be extra cautious, we use commercially frozen tuna rather than fresh.
Method
- Combine lemon juice, zest, vinegar, soy sauce and mirin and set aside for the flavour to develop.
- Remove any moisture from tuna steaks by patting them dry with a paper towel.
- Roll tuna steaks in black pepper to coat. Add a dash of oil to a hot fry pan. Sear tuna on high heat for about one minute on each side.
- Remove from the heat and plunge the tuna into the iced water. This will stop the cooking process.
- Roll tuna steaks in the chopped coriander and immediately wrap them in saran wrap. Put it into the fridge to chill. Let it sit in a fridge for at least 20 minutes.
- When you are ready to serve, thinly slice the tuna and drizzle it with the soya lemon dressing.
- Optional: If desired, you can serve it alongside micro greens.
Enjoy!
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