Aromatic pleasure meets elegant wine accompaniment
Tender tuna steak, wrapped in a crispy sesame crust, served with a refreshing soya-lime dip – a highlight for any barbecue evening. The combination of Asian flavours and high-quality fish calls for an equally sophisticated wine accompaniment.
Ideal wine pairing: Pinot Noir (Germany, Baden)
A Pinot Noir from Baden impresses with its fine fruitiness, elegant structure and soft tannins. The aromas of red berries, cherries and a hint of spice harmonise perfectly with the nutty note of the sesame and the umami flavour of the tuna. The lively acidity of the wine balances the fattiness of the fish and the freshness of the lime dip, while the subtle roasted flavours of the wine emphasise the grilled notes of the tuna.
Extended wine recommendations:
Gamay (France, Beaujolais AOC) Gamay offers fine aromas of redcurrants, raspberries and a hint of violets. With its light structure, soft tannins and fresh acidity, it creates a brilliant combination with the delicate, grilled tuna. The fruitiness pleasantly buffers the salty soya sauce, while the floral notes form an elegant contrast to the nutty sesame crust. Ideal for a light, summery grilled dish.
Grüner Veltliner (Austria, Wachau DAC) The Wachau Grüner Veltliner delights with flavours of green apple, white pepper and a fine minerality. Its distinctive but elegant acidity cuts wonderfully through the fattiness of the tuna and enlivens the umami flavour of the sesame crust. In addition, the typical peppery note of the wine underlines the exotic character of the Asian flavours in the soy-lime dip.
Chardonnay (France, Chablis AOC) A classic Chablis combines crisp freshness, mineral depth and flavours of lime, green apple and chalk. This combination makes it the perfect accompaniment to grilled fish. The purist style of the wine balances the roasted flavours of the sesame crust, while its cool structure emphasises the lime freshness in the dip. The result is a very precise, elegant interplay.
Albariño (Spain, Rías Baixas DO) With its flavours of white peaches, lemon zest and salty sea breezes, Albariño goes perfectly with seafood and grilled tuna. Its lively acidity and subtle creaminess emphasise the citrus notes of the dip. The maritime character of the wine enhances the natural flavour of the fish and ensures a fresh, harmonious taste experience.
Rosé (France, Provence AOC) A dry Provence rosé with flavours of strawberries, redcurrants and Mediterranean herbs beautifully complements the fine grilled notes of the tuna. The light structure brings freshness to the dish, while the subtly tart notes harmonise wonderfully with the salty, nutty sesame crust. A rosé from Provence provides a charming, summery alternative to white or red wine.
The recipe:
Grilled tuna with sesame crust and soy-lime dip
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the marinade
- 1 Barbecue tongs
- 1 Brush
Ingredients
- 2 Tuna steaks approx. 200 g each
- 4 Tbsp sesame seeds white and/or black
- 2 tablespoon soy sauce
- Juice of one lime
- 1 tsp honey
- 1 teaspoon roasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 Garlic clove finely chopped
- Salt and pepper to taste
- 2 Tbsp vegetable oil for frying
Preparation
- For the dip, mix the soy sauce, lime juice, honey, sesame oil, ginger and garlic in a bowl. Set aside.
- Season the tuna steaks with salt and pepper and press them into the sesame seeds so that they are evenly covered.
- Heat a grill pan with vegetable oil and fry the tuna steaks in it for approx. 1-2 minutes on each side so that they are crispy on the outside and still pink on the inside.
- Remove the steaks from the pan, leave to rest briefly and cut into slices.
- Serve with the prepared soy-lime dip.
Recommended side dishes:
- Asian cucumber salad
- Jasmine rice
- Grilled vegetables (e.g. pak choi, zucchinis)
