Mediterranean flavours with aromatic freshness
Tender tuna is briefly grilled and served with a spicy olive tapenade and fresh rocket – a light, elegant dish with an intense flavour.
Ideal wine pairing: Pinot Noir (Alsace AOC, France)
A Pinot Noir from Alsace is characterised by its fine, clear fruit (cherry, raspberry), elegant acidity and subtle spiciness. In contrast to more powerful Burgundies, the Alsace style remains light-footed and delicate – which makes it the ideal partner for grilled tuna. The subtle roasted notes of the fish harmonise with the restrained tannins, while the fresh acidity enlivens the saltiness of the olive tapenade and the bitterness of the rocket. Pinot Noir also brings a fine earthiness that plays wonderfully with the Mediterranean flavours – a cool, red contrast to the warm spiciness.
Further wine recommendations:
1st Chardonnay (Chablis AOC, France)
A Chablis convinces with clear, mineral freshness, accompanied by citrus, green apple and slightly salty nuances. This structure emphasises both the sea note of the tuna and the herbaceousness of the tapenade. The chalky soil in particular brings a stony minerality that lends depth to the complexity of the dish. Its linear acidity brings precision and lightness, while the creamy texture blends with the grilled character of the fish.
2. vermentino (Sardegna DOC, Italy)
Vermentino offers Mediterranean herbal flavours, yellow fruit and a delicate bitterness on the finish – exactly what interacts perfectly with olives, lemon and rocket. Its freshness enhances the texture of the fish, while the delicate bitter notes and salty minerality perfect the interplay with the tapenade. Ideal for hot days when a fresh but not too delicate white wine is required.
3. Grenache Blanc (Côtes du Rhône AOC, France)
A full-bodied white wine with notes of ripe pear, white flowers, honeydew melon and a hint of fennel. This flavour harmonises with the creamy texture of the fish and the light sweetness of the tapenade olives. The moderate alcohol and restrained acidity provide a soft counterbalance to the dish – an ideal accompaniment for those who prefer a more voluminous white wine.
4. rosé (Coteaux d’Aix-en-Provence AOC, France)
Delicate rosé with flavours of wild strawberry, white peach and Provence herbs – dry, fresh and elegant. The rosé creates a refreshing bridge between fish, herbs and olives without overpowering. Its restrained fruitiness complements the spiciness of the tapenade, the freshness of the rocket and the roasted flavours of the tuna in equal measure. Especially recommended if the dish is served in summer temperatures.
5. albariño (Rías Baixas DO, Spain)
An exciting white wine with pronounced acidity, a mineral core, notes of citrus fruit, apricot and an almost salty coolness. The maritime character of this wine emphasises the marine component of tuna like no other. The tapenade is given structure by the acidity, the rocket is given new freshness – a contrasting, invigorating accompaniment with elegance.
The recipe:
Gegrillter Thunfisch mit Tapenade & Rucola
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schüssel + Löffel
- 1 Messer & Schneidebrett
- 1 Zestenreibe
Ingredients
Thunfisch
- 2 Thunfischsteaks je 150 g
- 1 EL Olivenöl
- Salz Pfeffer
Tapenade
- 100 g schwarze Oliven entsteint
- 1 Knoblauchzehe
- 1 EL Kapern
- 2 EL Olivenöl
- 1 TL Zitronensaft
Salat
- 50 g Rucola
- 1 TL Olivenöl
- Prise Salz
Preparation
Tapenade zubereiten:
- Alle Zutaten im Mixer grob pürieren.
- Abschmecken, ggf. mit Salz oder Zitrone nachwürzen.
Thunfisch grillen:
- Steaks mit Öl, Salz, Pfeffer einreiben.
- 2–3 Min. je Seite medium grillen.
Anrichten:
- Rucola mit Öl und Salz vermischen.
- Thunfisch auf Teller legen, mit Tapenade und Rucola garnieren.
Empfohlene Beilagen
- Gedünstete grüne Bohnen mit Mandelblättchen
- Fladenbrot oder Ciabatta
- Gegrillte Zucchinistreifen
