Seared Ahi Tuna with Ponzu-Sesame Vinaigrette

Serves 4 as a first course

As the months become warmer, the idea of tuna freshly seared on the grill in a tangy, cool vinaigrette becomes more and more appealing. However, sometimes pairing wines with Asian-inspired dishes can prove challenging. In the case of our seared tuna, the answer is to look for a wine with a body round and weighty enough to really complement the fish's full texture as well as a varietal that has enough tropical fruit so as not to be overshadowed by the strong flavors in the sauce. I chose the 2004 Rascassas and a white from the southern Rhone valley in France. It was fabulous!

You will need:

2 tsp. Chili oil
freshly cracked pepper
1 Tbsp. ponzu sauce
1 large Sushi grade Ahi tuna steak

For Vinaigrette:

1 clove garlic, minced
1 Tbsp. sesame oil
1/2 tsp. Sriracha hot chili sauce
1 Tbsp. soy sauce
1 tsp. rice wine vinegar
1 Tbsp. ponzu sauce
squirt of lime

Garnish:

1 green onion, chopped
2 tsp. dried chili flakes

Heat grill to high. Sear tuna 3 min. per side, leaving center quite rare. Remove from grill. Let tuna come to room temperature and pour 1 Tbsp. of vinaigrette over fish. Wrap in plastic wrap and place in freezer for 15-18 min. until cool.

Unwrap fish and slice very thinly (about 1/16 and) against the grain. Place decoratively on platter. Pour vinaigrette over fish, garnish and serve. Beautiful!

Recipe created and submitted by Holley Browning.