I cooked up a really fun, easy, and delicious pairing for the hot weather we had this weekend. I rubbed raw tuna steaks with a light cracked pepper crust and seared the steaks in a smoking hot cast iron pan quickly on all sides leaving them rare in the middle. After I let the tuna rest for a couple of minutes, I sliced the steaks into strips serving them on a large platter drizzled with a roasted red pepper cream sauce and garnished with lightly dressed mixed greens and pickled ginger. It was a hit and a delicious pairing with the
2007 Domaine Tempier Bandol Rose. The Bandol Rose was fresh and brimming with red berry fruit, subtle herbal notes, and a hint of spice. Since the 2007 is a touch more bitter than the 2006, it worked well to round out your palate balancing the meatiness of the tuna and the richness of the roasted red pepper cream sauce.
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