There is so much behind a great bottle of Nickel & Nickel Single-Vineyard wine: carefully farmed vineyards, impeccable winemaking and a team of people passionate about our wines. Through our blog, we’ll give you an inside look at the personalities and stories behind the scenes.
We invite you to explore our singular point of view and see what makes Nickel & Nickel and our single-vineyard wines so special. See you soon!
A perfectly seared piece of tuna is as appealing to the eye as it is to the palate. The fish melts in your mouth, while also giving the flavor of the seared, robust outer edge. Combined with the creamy avocado mousse, the interplay between flavor and texture makes a perfect foil to the 2010 Truchard Vineyard Chardonnay.
For a printable version of this recipe, click here.
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon Sriracha (Thai hot sauce)
1 inch of ginger, grated
1 clove garlic, grated
2 tablespoons white sugar
2 pounds Ahi tuna, sushi grade, cut into rectangular blocks 2 inches in width
2 avocados, diced
2 teaspoons yuzu juice (Japanese citrus found in specialty stores)
1 tablespoon kosher salt
Fresh ground pepper
1 bunch red radishes
1 cup vegetable oil
1 package wonton skins, cut diagonally into 12 – 15 pieces
3 tablespoons rice or grapeseed oil
Salt and pepper
In a medium bowl, combine the soy sauce, rice wine vinegar, Sriracha, ginger, garlic and sugar. Whisk until the sugar dissolves, about two minutes. Place the tuna in a deep baking dish and cover with the soy liquid. Cover the dish and marinate in the refrigerator for two hours.
While tuna marinates, make the avocado mousse. Set up a food processor and add the flesh of the avocados, yuzu juice, salt and pepper. Purée until smooth and place into a piping bag. Refrigerate until needed.
Slice radishes as thinly as possible. Place into cold water until needed.
Place a medium-sized sauté pan over medium-high heat. Add one cup of oil and heat until hot. Add the triangular wonton skins one at a time to the hot oil, being careful not to overcrowd the pan. Fry until golden in color, adjusting the heat as you go. Remove from oil with tongs or a slotted spoon and place on a plate covered with paper towels. Continue this process until all wontons are fried.
Remove tuna from marinade and pat dry with cloth. Season lightly with salt and pepper.
Place a sauté pan on medium-high heat. Add rice or grape seed oil. When oil appears to be almost smoking, add the fish to the pan. It is very important not to overcook the fish, but the pan should be very hot to achieve a beautiful sear. Sear each side for 30 seconds to a minute, using tongs to turn the fish. Remove from pan when all four sides are seared, leaving the interior of the fish raw. Chill the fish until cool to the touch, five to ten minutes, and slice very thin.
To assemble, lay fried wontons on a plate, top with a slice of tuna, then pipe a teaspoon of avocado mousse onto the tuna and garnish with a slice of radish.
Makes 12 – 15 hors d’oeuvre portions