>I wrote this post about a wine pairing for grilled tuna after one of the first times I tried grilling tuna. For an updated Cooking Chat recipe, try our Grilled Tuna with Eggplant and Peppers.
Tuna steaks were on sale last weekend, and it was grilling weather, so it seemed like a good chance to give this Food & Wine recipe a try. This simple preparation has distinctly Mediterranean flavors, with shallots, mustard and ground fennel the primary ingredients for the marinade.
I don’t have much experience with tuna, so was looking for ideas for a good wine to serve with it. The Food & Wine article suggests pairing it with a rose from Southern France. Ray & Lori at Pairings make a lot of tuna, and said they typically serve it with a red. I didn’t need much convincing to pick up a bottle of the 2007 WillaKenzie Estate Willamette Valley Gamay Noir, a bit of a splurge at about $30.
I’d tried a taste of this Gamay Noir during a recent tasting dinner I prepared, just enough to know I wanted more! Previously I’d only tried this grape featured in Beaujolais, but WillaKenzie has done very well with it in Oregon. This red has a big bouquet, conjuring up images of a forest floor on a summer day. It features a complex, well-balanced taste of raspberries and a hint of charcoal.
This wine definitely picked up the earthy flavors of the marinade nicely. I’d say a light to medium red works well with this dish, but I’d anticipate the rose they mentioned would work well too. This preparation of grilled tuna is tasty, though I cooked it a bit more than optimal–take care if you make this, cooks very fast on the grill!