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The Matthew Fritz North Coast Chardonnay is fresh and vibrant with ripe tree fruits, peaches and lemon. The cool climate North Coast fruit retains great acid to cut through the Tuna steaks and the ripeness of the fruit also compliments the spice rub and lime mayo.

Ingredients

23 8oz. Tuna Steaks
½ cup high heat cooking oil
1 cup teardrop or grape tomatoes
1 tablespoon olive oil

Spice Rub

1 tablespoon paprika
1 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper

Slaw

½ Whole green or purple cabbage (sliced or shaved thin)
2 shredded carrots
1 chopped green onion
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon paprika
½ teaspoon salt

Spicy lime Mayo

2 tablespoons Mayo
Juice from ½ lime
¼ teaspoon paprika
¼ teaspoon cayenne

Instructions

  • Mix all spice rub ingredients well and coat tuna steaks well on all sides
  • Set extra spice rub aside for tomatoes
  • Set tuna steaks aside
  • SEASON THE TOMATOES
    • Cut the tomatoes in half and coat them with olive oil and some of the additional bbq spice
    • Set aside for garnish
  • MAKE THE SLAW (ahead of time if you like)
    • Whisk all wet ingredients with spices
    • Add green onion, carrots and cabbage and mix thoroughly
  • MAKE THE SPICY MAYO
    • Mix all ingredients
  • SEAR THE FISH
    • Coat a saute pan or cast iron skillet with high heat oil
    • Heat the skillet until oil is hot but not smoking
    • Sear the tuna steaks on all sides (about 30 seconds per side)
    • Allow tuna to cool on a plate before slicing
  • BUILD THE FINAL PLATE
    • Slice the Tuna steaks into ¼ inch slices against the grain of the fish
    • Build plate with slaw on the bottom
    • Fan the fish over the slaw
    • Garnish with lime mayo and seasoned tomatoes