Asian Inspired Tuna with Vins de Provence’s Chateau de Sainte Roselin
Asian Inspired Tuna with Vins de Provence’s Chateau de Sainte Roselin
Château Sainte Roseline produced one of my favourite bottles from my trip with Vins de Provence. The Roseline Prestige comes without a label and has a beautiful embossed rose on the bottle. It was simple and yet the design was iconic and memorable. I loved the collection of rosés as a whole and have paired their La Chapelle de Sainte Roseline with this Asian tuna fusion.
I have eaten a version of this dish in a restaurant along the Saint Tropez coast and I love the simplicity of only using three main ingredients to create a table centrepiece. This is a special celebration dish and so be sure to ask a trusted fishmonger to find you a quality piece of fish. This also works with a salmon fillet!
Asian flavours are renowned for being zesty and fresh, therefore, it is no wonder that they pair exceedingly well with the complexities of rosé, especially this one from Côtes de Provence. If you love this wine and dish combination make sure you try it with other gorgeous rosés from the same appellation. Vins de Provence Rosé can easily be enjoyed during the colder months and serving it with this cuisine is an obvious pairing. #ad
Ingredients:
Gluten-free / dairy-free
Serves 2
Half a ripe mango, sliced lengthways into thin 1/2cm slices
Half a large ripe avocado, sliced lengthways into thin 1/2cm slices
260g tuna steak, look for a chunky one, not something too thin, let it come to room temp
1 tbsp sunflower oil
2 tbsp white and black sesame seeds
1 spring onion, thinly sliced at an angle for garnish
Sea salt and black pepper
For the dressing
3 tbsp sesame oil
1 tbsp apple cider/Japanese rice wine vinegar
2 tbsp tamari soya sauce
1/2 tsp ginger, grated
1/2 tsp maple syrup
1-2 tbsp lime juice and zest of half a lime
Preparing Your Dish
Prepare the mango and avocado and put them to one side.
Set a frying pan to medium to high heat and add the tablespoon of sunflower oil to warm. Season the tuna fillet with salt and pepper and place into the pan to fry for 30 secs on one side.
Use tongs to turn the steak over and sear the other sides cooking for another 30-40 secs in total.
Place tuna on a plate to rest for 2 minutes. Then add sesame seeds on a separate plate and place the tuna on top. Coat tuna in seeds.
While the tuna rests you can add all the dressing ingredients together into a bowl and mix. Taste to check the seasoning.
Use a sharp serrated knife to cut the tuna lengthways into 1cm slices. It should be rare in the middle and slice carefully to keep the pieces neat.
Now assemble everything together on a dish starting with the smallest avocado slice, then the smallest mango and the smallest tuna slice.
Continue alternating between them all trying to keep the sizes equal. Serve with half the dressing drizzled on top and leave the rest to drizzle some extra on the plate.
Bon appétit!