Summer is fast approaching. The switch to drinking more white wine is imminent. Lot 334 Chardonnay is your answer, and this Seared Ahi will go perfect with it. The recipe is simple, the wine is elegant, the pairing is excellent, and multifunctional. Whether it be a lunch, a salad, or even a happy hour nibble, this is a great and useful pairing for this great wine. Searing the pineapple is really the key. It condenses the sugars and mellows the acidity which pairs very well with this Chardonnay.
For the relish, in a large non-stick pan over high heat, saute pineapple until it caramelizes on 2 sides. In a mixing bowl combine grilled pineapple, avocado, onion, cilantro and lime juice. Set aside for serving.
For the tuna, start by coating the fish with the sesame seeds, trying to cover as much surface area as possible. In a non-stick pan over high heat, add peanut oil and heat until almost smoking. Place tuna in the pan and sear each side for 10-20 seconds. Longer if you want less rare (chef recommends very rare, so 10-15 seconds). Remove from heat and place into refrigerator to let chill for at least 5 minutes. This makes the fish easier to slice. Cut into desired thickness, and serve with generous helping of pineapple relish.
