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Ménage à Trois Spicy Tuna Tartare
Luscious bottle

Luscious

"What does temptation look like?"

Make Waves When You Serve This Spicy, Hawaiian-style Tuna Tartare

Whether you’re hosting an island-style dinner party or making a splash on date night, one thing’s for certain: Preparing and sharing this towering, Hawaiian-inspired Bigeye Tuna Tartare will have them instantly hooked.
  
Garnished with sesame wonton crisps, this delicious dish says aloha to big, bold island flavors and fresh, mouthwatering ingredients. Imagine chunks of bigeye tuna stacked gorgeously upon a flavorful, mouthwatering mound of rice and veggies. Serve the recipe elegantly in a tasty tower for a meal that looks (almost) as good as it tastes. 
  
To truly elevate your tasting experience, pair this eye-catching exotic fish dish with our opulent, rich and voluptuous Ménage à Trois Luscious Pinot Noir. This full-bodied beauty effortlessly pairs with seafood thanks to voluptuous fruit flavors and a silky-smooth finish. 
  
When our Pinot Noir is paired with this Spicy Tuna Tartare Recipe, there’s no denying it: You’ve found quite the catch.

 
Ménage à Trois Spicy Tuna Tartare Recipe
Serves 2

Ingredients:
- 2 firm mangoes, small diced
- 2 avocados, small diced
- Juice of half a lime
- Salt to taste
- ½ lb. bigeye fin tuna, diced in small cubes
- 3 tsp extra virgin olive oil
- 1 tsp fresh grated peeled ginger
- 1 tbsp black and white sesame seeds
- ¼ cup shallot, diced
- 1 cup micro greens, rinsed and patted dry
- 2 quail eggs, whites removed, for garnish if desired
- 4 tbsp soya sauce, for dipping sauce if desired

Directions:
For Tuna:
Place diced tuna in a bowl and set aside. In a medium bowl, whisk together olive oil and ginger. Pour over tuna and season lightly with salt, saving a teaspoon or two for garnish. Lightly stir in sesame seeds. Keep chilled until assembly.
 
For Layers:
Dice mango, dice avocado and dice shallot, keeping each separate. Add lime juice to avocado and combine, being careful not to mash the avocado. Add shallot to mango and mix. Season both with salt and pepper if desired.
 
Assembly:
Using a 3-inch circular mold or similar square mold, spoon tuna tartare to fill the mold a third of the way up. Next, add a small layer of mango mixture, then a small layer of avocado. Turn the mold over in the center of each plate to create a tower. Garnish top of tower with extra micro greens and quail egg, if desired. Season tower with soya sauce or use as a side dipping sauce.

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