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Home / Food and Wine Pairings / Seared tuna with sweet and sour onions

Seared tuna with sweet and sour onions

Chef, Lenny Redé
Wine Pairings:  

Tuna is a hearty fish that allows you to prepare wonderfully robust dishes. This dish incorporates a Mediterranean agrodolce, a sweet and sour combination that can wreak havoc on some wines. You could serve this with a high acid white wine like Vermentino or Albarino, but a savory Walla Walla Syrah pairs beautifully with the earthy lentils and substantial weight of the tuna. Impressive enough for a dinner party, the lentils and onions can be prepared ahead of time so as to make easy enough for a weeknight.

Elephant Seven 2018 Yellow Bird Vineyard Syrah shows both the versatility of Syrah as a food wine and how a simple approach in the winery crafts elegant balanced wines. Done in a lighter style, this wine still delivers bold fruit aromas and full flavor on the palate.

Ingredients

  • 1 large tuna steak at least 1-inch thick (about 1 pound), cut into 3 or 4 servings
  • kosher salt
  • freshly ground black pepper
Sweet & Sour Onions
  • 2 tablespoon olive oil
  • 2 onions, julienned
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 4 sun dried tomatoes, finely diced
  • 2 tablespoons currants
  • 1 tablespoon mint leaves
  • Salt
  • ¼ teaspoon red pepper flakes
  • Water as needed
Lentils
  • 2 tablespoons olive oil
  • 1 cup green French lentils
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • ¼ cup sherry
  • 3 cups vegetable stock or water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon sherry vinegar

Steps

1.

To make the lentils

Heat a large sauce pan with olive oil, add the onions and sweat until soft. Add garlic.

2.

Add sherry and stock and bring to a boil. Add the lentils, thyme, bay leaf, salt and pepper. Simmer for 20 – 25 minutes. Finish with salt and vinegar.

3.

While the lentils are cooking, heat a heavy-bottomed skillet (such as cast iron), combine the onion with a little olive oil.  Cook over medium-low heat, covered, until soft, about 10 minutes.

4.

Add 1 cup of water.

5.

Add the add honey, vinegar, sun dried tomatoes and currants, stirring often as the liquid evaporates and the onions begin to caramelize.  Transfer to a bowl and toss with mint.

6.

Sear the tuna

Season tuna on both sides with salt and pepper.

7.

Clean the skillet, add 1 tablespoon olive oil, and raise the heat to medium.  Sear the tuna until well browned.

8.

Serve with lentils, and sweet and sour onions.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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