Springtime French White Wine Paired with Chili Crusted Ahi Tuna & Avocado Salad
The Wine
Domaine La Tour De Gâtigne Viognier 2015
This wine is from a family owned estate since 1835 situated in the Languedoc-Roussillon area of south central France in the Appellation of Cévennes, which is known for its Mediterranean influenced weather ideal for grapes. 70 hectares of vineyards are planted in the hills and plains of the estate on clay, chalk, and rich stony soils which are farmed minimal and sustainably. This award winning wine is pale green tinted gold with aromas of tangerine, lime young honeysuckle blossom and clean minerality. Medium/light in body with full mouth feel this wine is a great alternative to a un-oaked chardonnay. Flavors of tart peach, kefir lime, and white stone fruits mingle with very well balanced acidy and a slight stony in minerality in a medium/long finish. This wine is refreshing on and it’s a great pairing with rich fresh fish or a Moroccan chicken tagine. This gold medal winner at $16.99 is a wine, I’ll personally be serving this all summer.
The Pairing
Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing
What you will need: (per Serving)
5 oz. sushi grade Ahi Tuna
½ tsp chili powder
¼ tsp cumin
¼ tsp garlic powder
¼ tsp ground coriander
dash of salt/pepper
non-stick olive oil spray (just some old fashion high smoke point oil)
2 oz. thinly sliced avocado
½ cup cilantro
1 tbsp. prepared fresh salsa (you can find prepared in then the refrigerated section of the grocery if time is tight)
1 clove garlic
juice of ½ lime
1 tsp agave syrup
1 tsp olive oil
2 cups mixed greens lettuce
¼ cup sprouts (optional)
How to prepare it:
Mix together chili powder, cumin, coriander, garlic powder, and salt/pepper in a bowl. Sprinkle over the tuna steak and pat the spices to make a nice coating over the whole tuna, make sure to coat all sides and edges. Heat a non-stick pan at medium to high heat, and grease lightly with olive oil spray (or oil).Sear the tuna on each side for 30 seconds to 1 minute. The outside should be just cooked while the inside is still raw. Once cooked on all sides, set the tuna aside, or in the fridge to chill.
For the dressing - place the cilantro, salsa, lime juice, garlic clove, olive oil, and agave in a food processor or blender, and pulse until you get a dressing consistency. Assemble the salad. Place the lettuce and sprouts on a plate. Slice the tuna into thin slices and layer with the avocado over the lettuce. Pour the dressing over the tuna and avocado.
Serve with a fresh French baguette and a little aged brie and a glass or two of Domaine La Tour De Gâtigne Viognier. Recipe adapted from, nutritionistinthekitch.com
Cheers!
The Wine Guys