Tuna au Poivre With Red Wine Sauce Recipe (2024)

FAQs

Can you pair red wine with tuna? ›

Pairings with tuna dishes are similarly versatile. Juicy reds such as Beaujolais or Chinon, Austrian Zweigelt, Italy's underrated Cerasuolo di Vittoria, Dolcetto or Valpolicella, will match grilled, seared and barbecued tuna.

A light red or strong dry southern French or Spanish rosé is perfect with seared tuna - a Loire red such as a Chinon or Bourgueil or a light red burgundy if it's simply seasoned, a fruitier New World Pinot Noir if you're giving it a spicier treatment.

The industry's use of carbon monoxide (CO) (also known as filtered smoke, wood smoke or tasteless smoke) is used to treat tuna to cease the oxidation process and prevent browning, which permanently alters the color of tuna to bright pink, no matter what the storage temperature or conditions are.

A full-bodied red can often completely blow your taste buds away, making the delicate flavors of the fish almost undetectable in the distance. Yet, not all fish is light nor is every red rich and full-bodied. Texture also has a part to play in the reasoning behind this rule. Red meat tends to have a high-fat content.

But I agree with Gordon Burns, the enologist who argued that the more compelling reason to avoid red wine with fish is that most red wines are big-bodied wines that over-power the lighter, delicate flavors of most seafood.

Start by doctoring up a can of tuna with mayonnaise, lemon, and cilantro—think spicy tuna with the spice on the side. Then add rice and crunchy seasoned carrots and cucumber for the perfect balance of flavor and texture. Serve with your favorite condiments such as soy and hot chili sauce.

Directions. Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Tuna, like marlin and swordfish, is a “cow that swims” fish, marine and meaty at the same time. As such, it pairs well with more stalwart wines; whites, of course, but also lighter reds such as pinot noir or some Loire reds.

What red wine goes with ahi tuna? ›

For ahi tuna, which is often served seared and has that rich, meaty texture, a light-bodied red like Pinot Noir is a classic go-to. But if you're serving it raw, like in a poke bowl or sushi, a crisp white like Sauvignon Blanc could be your new best friend.

Though tuna is very nutritious, it's also high in mercury compared to most other fish. Therefore, it should be eaten in moderation — not every day. You can eat skipjack and light canned tuna alongside other low-mercury fish a few times each week, but should limit or avoid albacore, yellowfin and bigeye tuna.

It is a muscle that is rich in myoglobin, a blood pigment. But lest that sound creepy to you, bear in mind that myoglobin is the same iron-containing pigment that makes red meat red. You can leave it in when you cook the fish: the stronger flavor of that one area will not affect the rest of the fish.

Handling and Transportation: Such large fish require specialized handling and rapid transportation to preserve quality. These logistical considerations add to the overall expense. But mainly, it's the demand. The ever increasing popularity of sushi worldwide has pushed up the prices of its key ingredients.

“Tinned seafood pair well with a few different types of wine — young red wines, rosé, or unctuous white wines like chardonnay,” Flors says. “They're also great with cava or champagne, and light wines that are easy to drink but with a deep flavor.”

PINOT NOIR WINES

Its aromas of red berries, especially raspberry and redcurrant bring complexity and persistence to the palate. A red wine from the Pinot Noir grape variety is indeed ideal for enhancing the flavours of tuna as well as the spices and other elements that accompany the dish.

Tuna fillet in olive oil

It is a rich fish but also dry, so it requires a more refined and mineral wine. An Azorean white with its volcanic, mineral and saline character and a fruity aromatic range, sometimes with floral notes, is an attractive wine to match with this canned fish.