Saga Bordeaux red
Accompanied by tuna steak with pepper
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 4 skinned tuna steaks of 200g (7oz) each
- 1 tablespoon peppercorn mix
- 2 cloves
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon Espelette pimento powder
- Olive oil, salt
- 4 sprigs fresh parsley
For 4 persons Preparation time: 10 minutes | Cooking time: 10 minutes
The recipe :
Fry the washed and drained parsley, reserve on kitchen paper. Grind the peppercorns, coriander seeds and cloves roughly, add the Espelette pimento. Oil the tuna then lay it on the spices, pushing down with the flat of the hand to make them stick to the fish. Fry the steaks in olive oil using a non-stick pan over high heat for 5 minutes on each side. Season with salt. Serve each steak immediately, with fried parsley on the top.
The wine :
Spicy aromas, ripe mellow tannins and an excellent, very persistent, peppery finish. The tuna, served rare, looks amazingly like beef, its melt-in-the-mouth consistency helps to absorb the pepper and improves its resistance to the lingering taste of the wine.
