A dish that owes its success to the quality of the raw ingredients used: sustainably sourced, certified tuna. We pair it with Veneto Bianco Hey French, You Could Have Made This But You Didn't, Edition II, from the Pasqua family.
Ingredients for 2 people
200 g MSC-certified tuna, 80 ml soy sauce, Fresh grated ginger to taste, 1 teaspoon sugar, 1 teaspoon vinegar, Sesame seeds, Extra virgin olive oil
For the greens: 400 g boiled greens, 20 g raisins, 1 clove garlic, Extra virgin olive oil
Directions:
Toast the sesame seeds in a pan.
Mix the soy sauce, ginger, sugar, and vinegar in a bowl. Dip the tuna in the mixture and leave to marinate for about 15 minutes. After this time, coat the tuna in sesame seeds.
In a saucepan, reduce the sauce used for marinating.
Cook the tuna on a hot griddle for a maximum of one minute on each side so that the center remains raw.
For the herbs: In a pan, sauté the garlic clove with a drizzle of oil. Add the herbs and sauté for a few minutes, allowing the flavors to blend.
Add the raisins, previously rehydrated in water, and sauté for one minute, seasoning with salt and pepper.
Serve the tuna steak with the soy reduction and accompany with the sautéed herbs.
This recipe is taken from the MSC Marine Stewardship Council’s “Recipes for the Ocean 2022” cookbook. MSC-certified seafood products, such as the tuna used in the recipe, respect the oceans because they were caught sustainably according to the MSC Standard, and are recognizable by the MSC blue mark on the packaging.
Wine pairing:
(Edited by Stefania Vinciguerra)
Hey French, You Could Have Made This But You Didn’t
Bianco Veneto, Edizione II (2015-16-17-18) Famiglia Pasqua
Golden straw color and freshness of aromas with floral and saline notes due to the volcanic soil. The different vintages in the blend offer aromas ranging from chamomile to almonds, citrus fruits to white pepper. In the mouth complexity and structure portend good aging potential.
Production area: the Veronese side of Monte Calvarina, located in the easternmost part of the Soave appellation. This project originates from a four-and-a-half-hectare vineyard that reaches an altitude of 600 meters at its highest point, with south-west exposure, nestled on top of a hill of basaltic-eruptive origin with large limestone outcrops. Climatically, the area is favored by its altitude, which ensures cool, breezy summers with wide temperature ranges.
Grape varieties: Predominantly Garganega with Pinot Bianco and Sauvignon. Cultivation by Guyot (4,500-5,000 vines per hectare) and pergola (3,500 vines per hectare).
Production: this wine is the most powerful expression of the characteristics of the blends from the best vintages of the last decade (2015, 2016, 2017, and 2018), selected as the highest expression of the vineyard throughout its history. For each selected vintage, vinification of the white grapes takes place with skin maceration for about 10 hours. This is followed by alcoholic fermentation at low temperatures with selected yeasts, followed by partial malolactic fermentation, approximately 10% of the product, in barriques. The process continues with a second aging in wood for about 6 months. Finally, the wine is transferred to steel tanks for further aging.
Alcohol content: 13.5% vol.
Serving temperature: 10°C.
