Here is a beautiful scenario for color coding: rosé sparkling wine against the rich red tones of tuna tartare. The oily flesh of the tuna needs just a bit of balancing, which the wine's acidity provides, as it subtly enhances the lemon. To echo the toastiness of the wine, serve this spicy dish with toasted French bread or with quickly fried pappadams from India. Dependable: dry rosé Champagne or sparkling wine. Daring: off-dry white wine such as Chenin Blanc.
- 1 lb. sashimi-quality tuna fillet, preferably
bigeye or yellowfin, cut into 1/4-inch dice
- 1/4 cup finely minced red onion
- 1 1/2 Tbs. minced green or red jalapeño chili,
seeded if desired
- 2 Tbs. finely minced green onion, white and
light green portions
- 2 tsp. grated lemon zest
- 1/4 cup olive oil
- 3 Tbs. Asian sesame oil
- Kosher or sea salt and coarsely ground pepper,
- 1 lemon, quartered
In a bowl, carefully and gently combine the tuna, red onion, chili, green onion, lemon zest, olive oil and sesame oil. Season generously with salt and pepper.
Mound the tuna mixture on individual plates and serve immediately with lemon wedges.