Our seared Ahi Tuna starts with a 6oz piece of SAKU. We make our own spice mix of black and white sesame seeds, chili, red pepper flakes, crushed peppercorns, salt, pepper, celery seeds and paprika.
The pan is prepped with EVOO/Canola blend with peppercorns and is heated high until the peppercorns start to pop. We then sear each side for 10 seconds on high heat, remove and let rest for at least a few minutes. The tuna is then cut on an angle and served over a bed of fresh spinach.
The accompanying sauce is our lemon-garlic aioli.
This is a customer favorite. We pair this with either a Santa Carolina Reserva Pinot Noir Rose’ from Chile or a Westside Crossing Pinot Noir from Russian River Valley, CA.