Recommendations · Wine and food

Grilled tuna steak with Villa Trasqua Rosato Toscana Trasole

A thick tuna steak that goes briefly on the grill and stays pink inside, with tomato, olive and capers. A rosé of sangiovese has enough colour and fruit to stand next to red meat from the sea.

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Bottle of Villa Trasqua Rosato Toscana Trasole, wine

From the shelf

The bottle

Villa Trasqua Rosato Toscana Trasole comes from Tuscany in Italy and is made from sangiovese. The wine is at 13 volume percent. The nose is intense, with raspberry and cherry. The taste is fresh and fruity, with a long-lasting finish.

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The combination

Why this works together

Tuna is firm, almost meaty fish with a distinct iron-like note. A light white wine disappears next to it, while a red wine with tannin runs into that iron note and turns metallic. A rosé of Sangiovese sits exactly in between: the red fruit follows the weight of the fish, and the acidity of the grape picks up the tomato, olive and capers without any tannin getting in the way.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes
  • Type main course

What you need

  • 4 tuna steaks of about 180 grams and 3 centimetres thick
  • 400 grams ripe cherry tomatoes
  • 100 grams of pitted black olives
  • 2 tablespoons of capers
  • 3 cloves of garlic
  • 1 lemon
  • 5 tablespoons olive oil
  • 1 bunch of flat-leaf parsley
  • 1 teaspoon dried oregano
  • 400 grams of dried white beans from a can, or 250 grams of cooked white beans
  • coarse sea salt and freshly ground black pepper

How to make it

  1. Take the tuna out of the fridge half an hour before cooking.
  2. Halve the cherry tomatoes and the olives. Rinse the capers and pat them dry. Cut the garlic into thin slices.
  3. Heat three tablespoons of olive oil in a frying pan. Fry the garlic over low heat for a minute until fragrant, without letting it colour.
  4. Add the tomatoes, olives, capers and oregano and fry for five minutes over medium heat, until the tomatoes burst.
  5. Stir in the drained white beans, heat them through for two minutes and season with salt, pepper and a splash of lemon juice. Keep everything warm.
  6. Pat the tuna dry, brush it with the rest of the olive oil and sprinkle it with coarse salt and pepper.
  7. Heat a grill pan until it is really hot. Put the steaks on it and cook them for a minute and a half per side for a centre that stays pink. For well-done tuna allow three minutes per side, but the fish will then be drier.
  8. Let the steaks rest for two minutes, cut them into thick slices and lay them on the tomato and bean mixture.
  9. Sprinkle the chopped parsley over it and serve with lemon wedges.

In the glass

Serving

Serve the wine at 10 to 12 degrees in a white wine glass. This rosato has more colour and structure than a light summer rosé, so do not serve it too cold. Opening ahead is not necessary.

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