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tunamarsmall

I know that this is my second posting on grilled tuna in one month’s time. However, the other night I decided to abandon the soy-based marinade from Mark Bittman, which I’ve used for years, for one made with Marsala. While the former marinade yields a meaty-tasting tuna steak, the latter wine-based one is happy to play a supporting role and allow the lush flavor of the tuna to take precedence.

I used equal amounts of extra-virgin olive oil and dry Marsala to make the marinade and allowed the fish to marinate for about 30 minutes before putting it on a hot grill pan. I cooked the 3/4-pound yellowfin-tuna steaks, a little more than an inch thick, grill on the first side for 5 minutes seasoning them lightly with salt and freshly ground black pepper. I then turned them and allowed them to cook for about another two minutes, leaving a pink, almost sushi-style middle. While cooking, I basted the steaks with the marinade.

A pink, almost sushi-style center

A pink, almost sushi-style center

I enjoying experimenting with my favorite recipes; sometimes, I fail and other times, I succeed. This time, I undoubtedly succeeded.

I served the fish with fresh spinach sautéed in olive oil and garlic and accompanied by a spectacular 2013 Domaine de Robert Morgon. This young fruit-forward cru Beaujolais was the perfect pairing for the rich tuna.

Wine Pairing: Morgon, Pinot Noir, Cotes du Rhone

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