Sunday, May 16, 2010
Sasha's Kitchen: Food & Wine Pairing: Maple-Glazed Tuna with Potato-Pear Salad and Wagner Vineyards 2007 Riesling
Last night we had a wonderful three course Saturday night dinner. I made a wonderful bruschetta using black truffle oil for the appetizer, and then we had a recipe from Marcus Samuelsson's cookbook, New American Table, maple-glazed tuna with pear potato salad. For dessert, we had my newest cupcake recipe, some pretty little coconut cupcakes. For today, I'm writing about the tuna, but the other recipes will appear on the blog soon. The truffle oil was such a nice addition to my cooking and well worth the $15 I spent on the bottle. I plan to use it in making truffle creamed spinach next week.
At any rate, I am a huge fan of Marcus Samuelsson's culturally infused style of American cooking, with all the cultural influences from his own background as many of the different cultural and culinary traditions that make of America. I'm not sure that this recipe has too many of those unique influences, but it is still a great recipe. The salad was the perfect pairing for the sweet glaze on the tuna.
Wagner Vineyards' 2007 Dry Riesling, from a wonderful Seneca Lake winery in the Finger Lakes Region was a great pairing with the fresh fish and the sweetness of the maple-mustard glaze. I love so many of the finger lakes wineries because of my affinity for excellent Rieslings - and they make some of the best in the world. Wagner's Riesling was crisp with plenty of citrus, and hints of apple or tropical flavors as well. It was a nice smooth Riesling with a gentle sweet finish. We really enjoyed it - thanks for sending me the wine, Wagner :)
Maple-Glazed Tuna with Pear Potato Salad (from Marcus Samuelsson's New American Table)
1 T dijon mustard
2 T maple syrup (use the real thing, please)
juice of 1 lime
1/4 cup olive oil
Four six oz tuna filets (I only made 2, but made the full salad and glaze anyhow)
salt and pepper
4 cilantro sprigs
1/4 lb olive oil
1 lb baby yukan gold potatoes (cut into quarters)
2 bosc pears (I used three for extra pear flavor)
1/2 red onion, thinly sliced
1 clove of garlic
1/4 cup slivered almonds
1 1/2 tsp curry powder
salt and pepper
juice of 1 lemon
1 1/2 cups of shredded baby spinach (the original recipe only called for 1 cup, but I prefer a bit more)
First, whisk together the mustard, maple syrup, lime juice and a tablespoon of olive oil and set aside for the glaze.
Season the tuna with salt and pepper on both sides. Heat 2-3 tablespoons of olive oil in a large skillet over high heat. Add the tuna and cook for 30 seconds on each side. This should be enough to sear the outside of the tuna, but the inside should remain raw. It goes without saying that to make a recipe like this you must use the freshest, high quality tuna. I also sliced the tuna before serving, but that was mainly for presentation.
Remove the fish from the pan and glaze with the maple-mustard sauce on both sides. Garnish with the cilantro and serve with the pear-potato salad.
This was a delicious combination!