Tuesday, November 17, 2009

Pinot Noir and Ahi Tuna

We've all heard of the perfect pairing of Salmon and Pinot Noir, but what's even better? Ahi Tuna and Pinot Noir.

Something you should learn about me right now is that Ahi Tuna steak is my absolute favorite food. Call me spoiled, but I have Ahi Tuna at least once a week - sometimes two or three if I'm really lucky so it's no wonder I've had a lot of experience with finding a wine to pair with it.


I'm pretty basic in my tastes and thus, my cooking habits. I'm a big fan of natural flavors and often even avoid using salt. To be completely fair, salt is one of my least favorite additives (call it a childhood complex) so I generally bring the flavor in from other outlets such as seeds and nuts, unsalted of course.

My favorite recipe is Rare Yellowfin Tuna Steak encrusted with sesame seeds, which just so happens to have been Sunday night's dinner.

It's pretty simple to make. I just cover my tuna steaks completely with a combination of black and regular sesame seeds and freshly ground black pepper, preheat a skillet to medium heat, and cook each steak on each side for four minutes.

On the side of the steaks, I prepared a simple salad with balsamic vinegar and alfalfa sprouts on top and an orzo salad that consisted of almonds, green peas, artichoke hearts, sun dried tomatoes and crunchy sprouts with a light mustard and balsamic dressing.

If you haven't figured it out by now, I paired this meal with this week's Creek of the Week: the Jacob's Creek Reserve Pinot Noir. I was pleasantly surprised as I thought my cuisine choices may be too light for the Pinot, but alas, it was a great choice.

Don't take my word for it though, try it yourself!

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