Grilled tuna steak with vanilla butter and lime
Preparation
Why this wine?
Good to know
Tips & insights
- Choose sashimi-grade tuna and grill it only briefly over high heat, so the core stays pink and juicy.
- Make the vanilla butter ahead and chill it; work the scraped seeds of the vanilla pod thoroughly into the soft butter.
- Pat the steaks dry before grilling and brush them thinly with oil, so they release easily from the grate.
- Add the aromatic pepper only after grilling, so its citrus notes do not burn.
- If you prefer the core cooked through, choose slightly thicker steaks and lower the heat.
Frequently Asked Questions
Which wine pairs with tuna steak and vanilla butter?
The Prélude. Its fresh rosé joins red berries and a delicate spiciness with the creamy vanilla butter and the briefly grilled tuna, and the aromatic depth of the pepper gives the pairing tension and length. The Louré is the more structured alternative: its fine texture from the clay amphora carries butter and tuna without covering them.
How does the tuna stay juicy inside?
Grill it over high heat only briefly, about one to two minutes per side, so a crust forms outside and the core stays pink. Tuna cooks fast and turns dry and fibrous with too much heat. Take it off the grate a touch early.
Which pepper suits the vanilla butter?
Aromatic varieties such as Timut or Voatsiperifery bring fine citrus notes that suit lime and vanilla. Crush the corns coarsely, so their scent stays fresh. Good black pepper works as a substitute; then add a little extra lime zest for the citrus note.
Which side dish suits this?
The grilled leek and celery from the recipe keep the plate light and Mediterranean. Young potatoes or a fennel salad also suit. Both give the tuna room and take up the vanilla butter well, without pushing their own flavours to the fore.
