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Pan-seared tuna with Mediterranean salsa

Lenny Rede
Wine Pairings:  

Low cal, healthy and fresh, this savory dish is quick and simple enough for a weeknight meal yet impressive enough for company. Serve with a nice salad and some Saffron rice, pair with a fresh bright Pinot Noir and you have yourself one heck of a dinner.   

Pinot Noir shows off its range in this pairing of seared, meaty red Ahi, herbs, tomato, and capers with the complex fruit and earthy characters of Dan Glover’s L’Objet Bacigalupi Vineyard Pinot Noir. Dan is a quiet man whose winemaking wisdom and deft hands crafted a wine that showcases the Wente and Pommard Pinot clones’ red berry, mushroom, and dried herbs flavors.

Give this wine at least 30 minutes in the decanter to enjoy the full potential of this unforgettable pairing.

Ingredients

  • 16 ounces fresh Ahi tuna, cut into 4 filets 
  • olive oil
  • salt and pepper
Salsa
  • 1 pound tomatoes diced or one 14 ounce can of petit diced tomatoes
  • ½ each onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon parsley chopped
  • ½ each orange, juiced and zest
  • 1 each red pepper, diced
  • 2 each scallions, sliced
  • 2 tablespoons capers
  • ¼ cup Kalamata olives, pitted and chopped
  • 1 teaspoon oregano

Steps

1.

Make the salsa

In a large bowl combine the salsa ingredients and stir until well combined. This can be made a day ahead of time. 

2.

Place a skillet over medium-high heat and coat with olive oil. Season the tuna generously with salt and pepper. Place the tuna in the hot oil and sear for 1 minute on each side to form a dark crust.

3.

Remove from the heat.

4.

Serve with finished salsa, saffron rice and a green salad.

Chef Image

About Lenny Rede

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