|800 g||tuna fillet (sushi-grade)|
|½||lemon (juice) for serving|
|olive oil for greasing|
Rosé, Côtes du Provence
A dry, crisp wine with an earthy and herby aroma and a medium body with hints of vanilla and cherries. Perfect to balance the citrusy flavors and slight spiciness of this dish.
Peel the onion and garlic and finely chop. Chop cilantro, halve jalapeño, remove seeds, and finely chop. Wash cucumber, halve, and finely dice. For the guacamole, halve avocados and remove pit and flesh. Transfer half of the flesh to the bowl and mash. Mix with lime juice and orange juice until creamy. Add onion, cilantro, and jalapeño, and mix to combine. Season with garlic, cumin, and salt to taste.
Season the tuna fillets with salt and pepper, rub with oil, and fry in a nonstick pan set over high heat. Fry for approx. 30 – 60 sec. on each side, for a rare seared steak. Serve immediately with a side of the guacamole, a sprinkle of lemon juice, and a drizzle of olive oil. Enjoy!