When Asia meets spring – a dish with cosmopolitan flair
Finding the right wine to accompany a dish with Japanese influences is one of the most exciting tasks in the world of food pairing. Pairing wine and food here means finding a wine that can cope with umami, sesame, soy sauce and the iodine-fresh character of the briefly seared tuna – without losing the herbaceous intensity of the green asparagus. The tataki method – the meat or fish is seared hot and briefly, but remains raw on the inside – creates a texture and roasted aroma that requires a great deal of precision from the accompanying wine. The sesame dressing with its nutty depth, soy sauce, ginger and citrus brings additional complexity into play. This dish is for all those who like to push the boundaries of asparagus dinners – geographically and aromatically.
Ideal wine pairing: Albariño DO Rías Baixas (Galicia, Spain)
From the Atlantic granite soils of Galicia, where rain, fog and the proximity of the Atlantic give Albariño its characteristic salty freshness, comes a white wine that is perfect for iodized maritime dishes. The combination of seafood and Albariño is a centuries-old tradition in Galicia – and tuna tataki, although Japanese in technique, carries the same Atlantic soul. Aromas of white peach, grapefruit, citrus zest and an unmistakable hint of salt meet a lively, precise acidity. This acidity is the key to the sesame dressing: it counteracts the nuttiness of the sesame, cuts through the soy sauce and makes the ginger resonate. On the palate, it is medium-bodied and pleasantly textured – enough substance for the tuna, enough freshness for the green asparagus. The finish has a slight bitterness that communicates with the roasted aromas of the tataki.
Further wine recommendations for this dish
Grüner Veltliner DAC Kamptal (Lower Austria, Austria)
The Kamptal version of Grüner Veltliner is stronger and more aromatically expressive than the delicate Federspiel from the Wachau: more pepper, more body, more depth. It is precisely this expressiveness that is required for the sesame dressing – a still wine would be overwhelmed by the soy sauce and ginger. Its herbaceous spiciness communicates with the green asparagus, its freshness tames the umami. A bold, characterful accompaniment for a bold, characterful dish.
Muscadet Sèvre et Maine AOC sur lie (Loire, France)
The Atlantic salt freshness and the creamy sur lie texture make this Muscadet the silent ally of tuna. It is less expressive than the Albariño, but more precise in its minerality. Its restraint allows the dish to speak – for those who would rather listen than speak.
Rueda DO Verdejo (Castile-León, Spain)
From the high plateaus of Castile, where the continental climate and sandstone soils give Verdejo its aromatic expressiveness: Aromas of grapefruit, white peach, fennel and a hint of aniseed – all notes that play with the ginger in the sesame dressing. Its lively acidity and medium-weight structure go well with tataki. A wine that deserves more attention than it gets.
Txakoli DO Getariako Txakolina (Basque Country, Spain)
From the Basque coastal region, slightly sparkling, fresh and salty with an enormous lightness: Txakoli is the most Atlantic of all European white wines and a natural accompaniment to tataki. Its low alcohol content and sparkling freshness make it the ideal summer companion for light, Asian-inspired dishes. For all those who want the lightest and freshest in the glass for an asparagus tataki evening.
Riesling Kabinett dry QbA (Mosel, Germany)
The delicate precision of the Mosel Riesling meets the sesame dressing and the tuna like a cool north wind on a warm sea – surprisingly harmonious. Its citrus acidity cuts through the soy sauce and sesame oil, while its slate minerality gives the dish a grounding note. Not an obvious accompaniment, but a fascinating one. For all those who like to make new discoveries when pairing food.
You can find all other seasonal recipes with matching wines on the asparagus and wine overview page.
The recipe:
Green asparagus with tuna tataki and sesame dressing
Cooking utensils
- 1 Grill pan or heavy pan (for the tuna)
- 1 Grill pan or frying pan (for the asparagus)
- 1 Small screw-top jar (for the dressing)
- 1 Sharp knife (for slicing the tuna)
- 1 Cutting board
Ingredients
- 500 g green asparagus
- 300 g Tuna Sashimi-quality, in one piece
- 2 Tbsp black and white sesame seeds mixed
- 2 tablespoon sesame oil Roasted
- Salt black pepper
FOR THE SESAME DRESSING:
- 3 tablespoon sesame oil Roasted
- 2 tablespoon soy sauce
- 1 Tbsp rice vinegar
- 1 tsp honey
- 1 teaspoon freshly grated ginger
- Juice of half a lime
- 1 tsp sesame seeds Roasted
Preparation
PREPARATION:
- Rinse the tuna in cold water and pat dry.
- Spread the mixed sesame seeds on a flat plate.
- Roll the tuna all over in the sesame seeds and press down firmly.
- Shake all the ingredients for the sesame dressing in a screw-top jar, season to taste.
- Peel the lower third of the green asparagus and cut off the woody ends.
COOKING STEPS:
- Heat the grill pan or heavy pan over a high heat.
- Add the sesame oil.
- Sear the tuna for exactly 45-60 seconds on each side – sesame crust on the outside, raw on the inside.
- Remove from the pan immediately, place on a board and leave to rest for 2 minutes.
- In a second pan, fry the asparagus with a little sesame oil over a high heat for 3-4 minutes until roasting marks appear.
- Season with salt and black pepper.
DIRECTIONS:
- Cut the tuna into approx. 1 cm thick slices with a sharp knife.
- Arrange the asparagus on flat plates.
- Arrange the tuna slices in a fan shape on top of the asparagus.
- Drizzle generously with the sesame dressing.
- Garnish with mixed sesame seeds and fresh herbs (coriander or chives).
SUPPLEMENTS:
- Steamed jasmine rice with sesame oil
- Pickled ginger as a side dish
- Wakame salad with sesame seeds
