Tuna Tartar Pairs with Sauvignon Blanc

This fresh, vibrant tuna tartar with buttery avocado and yuzu gelée loves the cutting acidity of a South African Chenin Blanc.



Former Union Square Cafe employees Stephen Paul Mancini and Eric Gabrynowicz have joined forces again, but this time in Armonk, New York, at Restaurant North. North practices a farm-to-table approach to its contemporary yet classic American cuisine, as well as a thoughtful and educated method for the wine, beer and spirit selections and pairings. Executive chef and partner Gabrynowicz, who was nominated in 2011 for a James Beard Foundation Rising Star Chef of the Year award, created this tuna tartar as a vibrant and refreshing starter. It’s perfect for entertaining, as much of the preparation can be done the day before.

 

North Tuna Tartar

Courtesy Eric Gabrynowicz, Chef/Partner, Restaurant North

For the tuna tartar:

½ sheet gelatin
3 ounces yuzu juice
1 avocado
1 small red onion, finely diced
1 lime, juiced
Sea salt and black pepper, to taste
8 ounces sashimi grade yellow fin tuna, diced into ¼-inch cubes
2 radishes, thinly sliced

For the dressing:

1 tablespoon wasabi powder
1 tablespoon mustard, Dijon-style
½ cup extra virgin olive oil
½ cup white balsamic vinegar
1 teaspoon Sriracha sauce

To prepare:

The day before you want to serve, bloom the gelatin in warm water for about 20 minutes. In a sauté pan, gently heat up half of the yuzu juice. Squeeze excess water from the gelatin sheet, and carefully whisk the gelatin into the hot yuzu juice until fully incorporated. Add the remaining yuzu juice, set aside and refrigerate overnight.
For the dressing, simply whisk together all of the ingredients until fully incorporated; this can also be done the day before and refrigerated.

To prepare the tuna tartar, scoop out the avocado and roughly mash as if you were making a guacamole. Place the onion and lime juice in a small bowl, mix and then incorporate the avocado into the mixture. Season with salt and black pepper to taste.

Mix the diced tuna with the yuzu gelée right before serving (it needs to be done right before serving or the acid will affect the proteins in the fish, turning it white). In a round ring mold centered on a plate, layer the avocado mixture followed by the sliced radishes and finally the tuna mixture. Remove the mold and drizzle the dressing around the tartar. Serves 4 as an appetizer.

Wine Recommendation:

Mancini pairs this dish with Scholium Project’s 2010 Farina Vineyards Sauvignon Blanc from Sonoma, as the wine’s richness goes well with the avocado but the acidity cuts through the fatty qualities of the tuna. For another ideal selection, try a Bordeaux-style white blend, like Bizoe’s Henrietta Semillon-Sauvignon Blanc blend from South Africa’s Western Cape.

Edit Module
Edit Module

Related Articles

Rules for How to Party Poolside

Here’s how to throw a pool party that will leave your guests raving.

Killer Berry Pie Recipe and Pairing

This easy-to-make dessert is stuffed with blackberries and blueberries and pairs deliciously with an American Port-style wine.

Upgrade Your Barbecue: The South African Braai

Ditch your tired barbecue routine for a traditional South African braai, where fire-cooked meats, delicious wines and amazing company reign supreme.

The Perfect Summer Wine and Salad Pairing

Supremely versatile, this salad is great for last-minute entertaining, paired with whatever wine you have on hand.
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles