Fresh Tuna, Tomatoes & Herbs with KATZ Late Harvest Sauvignon Blanc Vinegar
10 min
30 min
4
Fish
Napa, California
This dish is all about the quality of the seasonal ingredients available during the summer and early fall months that often can be found at your local farmer's market. Even better would be to use herbs and vegetables from your own garden for an even fresher, tastier offering, if you’ve grown them of course.
Ingredients
- 4 Fresh Tuna Steaks (5 to 6 ounce each)
- 1 small red onion, sliced very thinly into half-moon shape
- 1/2 cup thinly sliced celery, cut from the lighter stalks
- 3/4 pound of small tomatoes and cherry tomatoes, cut in half and quarters
- 1 cup plus 2 tablespoon KATZ Late Harvest Sauvignon Blanc Vinegar
- 1 tablespoon fresh lemon juice
- 3 tablespoon KATZ Chef's Pick Extra Virgin Olive Oil
- 1 tablespoon capers, rinsed
- 2 tablespoon fresh chopped herbs, a mix of parsley, tarragon, chives, basil and thyme
- Sea salt and freshly cracked black pepper
- KATZ Fleur de Sel (optional)
Directions
Step 1
Reduce 1 cup KATZ Late Harvest Sauvignon Blanc Agrodolce Vinegar in a small saucepan by half over medium heat until the vinegar coats the back of a spoon. Remove from the heat, add a pinch of salt and crack of pepper and set aside.
Step 2
Place the red onions in a mixing bowl with one tablespoon of Sauvignon Blanc Vinegar and allow to sit for at least 5 minutes - this will take the 'bite' out of the raw onions.
Step 3
Add the tomatoes, celery, capers, lemon juice, the last tablespoon of vinegar, 2 tablespoons of KATZ Chef's Pick EVOO, sea salt, and cracked pepper and gently toss together. Fold in the herbs and adjust seasoning. The flavors should be nice and 'perky' at this point.
Step 4
Rub each tuna steak on both sides with the last tablespoon of KATZ Chef's Pick EVOO, sea salt and generous amount of cracked pepper. Grill for 2 minutes on each side for rare, or longer for desired doneness.
Step 5
Spoon some of the tomato salad onto each plate. Slice the tuna across the grain and lay slices over salad. Spoon a bit more salad around and drizzle some of the vinegar glaze over all. Sprinkle the Fleur de Sel over all, if using, and serve.
Enjoy!