From the Desk of Jack Kennedy III
With the summer season in full gear, you’re likely looking for a great dinner option that extends beyond traditional grilling. For this month’s newsletter, I’m excited to share a personal favorite recipe that is nicely paired with Kennedy Cellars Chardonnay (Central Valley, Chile). If you’re looking for a white wine alternative, Green Tea is always an excellent pairing option.
Sesame Ginger Ahi Tuna Steaks
If you only eat ahi tuna when dining out because you're intimidated by thought of making it at home, this recipe is for you. It shares how you can make restaurant-quality ahi tuna at home with perfection.
Kennedy Cellars Chardonnay (White Wine)
Aged 8 months in new American oak and with ripe pineapple, mango peel and a buttery vanilla butterscotch finish, it’s the perfect pairing with sesame, ginger and tuna.
Green Tea Pairing (No Alcohol)
Sushi is served with ginger to cleanse the palate. Sipping a glass of green tea between bites will create an experience of mouthful tannins, while perfectly pairing the flavors of earth and sea.
I hope you have the opportunity to enjoy this amazing pairing experience this summer! For those of you that want to venture outside your kitchen, below are links to each of our local Kennedy Cellars’ partner restaurants with pairing suggestions.
As always, we would welcome the opportunity to host you at the winery and our recently renovated Kennedy Cellars Tasting Room. If you mention KIG, we’ll be pleased to provide a 15% discount on your wine purchase.
On behalf of everyone at KIG, we hope you enjoy a happy and healthy summer season!
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- ¼ cup Low Sodium Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Brown Sugar
- 2 cloves Garlic pressed
- 1 tbsp Ginger freshley grated
- 1 tsp White and Black Sesame Seeds
- salt and pepper to taste
- 2 Tuna Steaks (about ½ pounds each)
- 1 tbsp Grapeseed Oil
- In a bowl mix together the soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Set to the side.
- Rinse and pat dry the tuna steaks. Season with salt and pepper to taste on both side.
- Heat a skillet to high heat with the grape seed oil. Place tuna steak in skillet (you should hear a searing sound). Cook 2 minutes, then flip.
- Spoon half the sauce into the pan during the last minute of cooking.
- Remove the tuna steaks and slice thin (or keep whole)
- Pour half the remaining sauce over the tuna steaks, and sprinkle with sesame seeds, dividing evenly. Enjoy.
- When searing tuna you want it the fish to be very dry with now water present on the fish.
- I like to use a cast iron frying pan and get it extremely hot. When the fish goes on the oiled pan it should start smoking and spraying oil everywhere. That’s how you know you are cooking this fish right.
- Find the sharpest knife you have to cut tuna against the grain.
- To make this recipe gluten free use Tamari which is a gluten free soy sauce.
Tips & Tricks
Here are a few of the tips and tricks I’ve learned along the way from my past and present experience cooking tuna.
- Dry your tuna off with a paper towel. Whenever you are searing meat you want it to be bone dry!
- Season with salt and pepper. Like anything especially when not marinated you need to season with salt and pepper.
- For a good sear you want the pan screaming hot! This also means you might set off the smoke detectors and you’ll need to work fast.
- Like I mentioned above to slice tuna you need a crazy sharp knife. Don’t make the mistake and use a serrated blade. Trust me, I’ve made that mistake for you! You should never saw through the tuna. Use a super sharper knife and it should glide right through the tuna!
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