What's the best wine match for tuna?
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
That said it's a meaty fish which adapts just as well to a red wine as to a white.
Here are some of my favourite wine pairings for tuna you might like to try.
A light red or strong dry southern French or Spanish rosé is perfect with seared tuna - a Loire red such as a Chinon or Bourgueil or a light red burgundy if it’s simply seasoned, a fruitier New World Pinot Noir if you’re giving it a spicier treatment. If it's chargrilled on the barbecue and served rare like a steak you can bring on a beefier red such as a Syrah or Barbera.
Seared tuna with sesame and Elephant Hill Syrah
Raw or near-raw tuna e.g. sashimi. tuna tartare
Popular in Japanese-style dishes so may well include Japanese ingredients with a touch of sweetness such as mirin or Japanese rice vinegar. I personally enjoy chilled sake with this style of presentation but a very dry white such as a Chablis, Muscadet-sur-lie or Grüner Veltliner also works well as does, more surprisingly, a lush white grenache
Tuna tataki and grenache blanc
Tuna tartare with wasabi aioli and grüner veltliner
Glazed tuna with citrus e.g. with yuzu or lime and coriander
Still possible to serve a light red (citrus will accentuate its fruitiness) but you might also want to consider a fruity white such as a Semillon-Sauvignon blend, an oaked Sauvignon Blanc, a Verdelho or a dry Riesling.
Salads with tinned or bottled tuna e.g. salade Niçoise, tonno e fagioli
Something quite light and quaffable. A inexpensive dry Italian white such as a Verdicchio dei Castelli di Jesi or a dry Provençal rosé such as a Bandol rosé
Tuna pasta bake
Not my favourite way of eating tuna, if truth be told, but as it’s creamy and slightly cheesy an unoaked or lightly oaked Chardonnay should hit the spot.
Photo ©petrrgoskov at fotolia.com
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