“DaVinci wine is created in a magical place. Tuscany; a treat for the eyes as well as the palate. The air smells of sweet, sun ripened grapes and fresh herbs – all muddled with the earthy scent of mineral rich soil”.
The first of the “Chianti at Home” recipes is this flavorful and festive Seared Ahi Tuna Tacos. Simply prepared and laced with fresh and spicy flavors of the season. Although this is technically a “seafood” taco, the delicate but firm and meaty texture of the Ahi tuna pairs beautifully with the DaVinci Chianti.
The subtle fruit notes and smooth texture of the Chianti compliments the fresh and spicy flavors of the radish and cucumber greens and crema, as well as the firm and meaty texture of the seared Ahi tuna. If you’re looking for a complimentary white wine to pair with the tacos, the DaVinci Wine Pinot Grigio also beautifully compliments this lovely dish.. Flavors that balance, entice the palate and compliment DaVinci Wines.
Seared Ahi Tuna Tacos with Radish Cucumber Greens and Spicy Crema
Serves 4 (can easily be doubled for guests)
Ingredients
1 ½ lbs Ahi tuna fillets, sushi grade (remove the tuna from the frig 15 minutes prior to cooking. This will allow the skillet to stay hot and quickly sear the tuna)
Salt and Fresh Cracked Black Pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon smoked paprika
2 tablespoons ghee/clarified butter (or another high heat oil)
For the Greens and Spicy Crema
2 medium radishes, thinly sliced
1 medium cucumber, peeled and diced
2 cups (or more if you’d like an extra side salad) mixed seasonal greens
½ crumbled Cotija cheese
¼ cup cilantro leaves (optional)
½ cup good quality mayonnaise
2 tablespoons lime juice
1 teaspoon sugar or any other natural alternative (not honey however, as honey is more of a flavoring rather than a sweetener)
Dash of chipotle powder or Sriracha (both are delicious, however the chipotle powder gives a smoky flavor)
2 limes, quartered
Corn tortillas
Directions
In a small bowl mix together the dried oregano, ground cumin and paprika. Season the tuna with salt and pepper and then rub the herb/spice mixture on both sides of the tuna fillets.
Next, heat a large heavy bottom skillet over medium high heat. (A cast iron skillet works well for this recipe) Add a few tablespoons of ghee (clarified butter) or any other high heat oil. Once the oil is hot and shimmering, place one tuna fillet in the skillet and let it brown. About two minutes on each side. You want both sides golden brown with a pink center.
Remove the tuna fillet and set it on a cutting board. Repeat the process with the remaining tuna fillets.
Once the tuna is done, slice against the grain so the tuna doesn’t fall apart. Set aside and prepare the greens.
Toss together the radishes, cucumber, mixed greens and cilantro leaves. Season with a little salt and pepper and squeeze of lime juice.
Whisk together the mayonnaise, lime juice, sugar and chipotle powder or Sriracha.
Warm the tortillas in a steamer or wrap them in foil and warm them in the oven making sure they don’t dry out. If you have a microwave, corn tortillas warm nicely in about 10 seconds in a microwave.
To assemble:
Place the radish and cucumber greens in the bottom of a tortilla and then top with a slice or two of Ahi tuna. Drizzle with the spicy crema and garnish with cotija cheese. Repeat the process and place the tacos on a large platter with the quartered limes to serve.
Serve with your favorite homemade salsa, guacamole, tortilla chips – and DaVinci Chianti.
Dining and Cooking