Fresh Tuna with Coriander

Serves 4 – Recipe adapted from Margaret Fulton, Encyclopedia of Food and Cookery

4 tuna steaks, cut about 2cm thick
1 cup 2008 Pfeiffer Marsanne
seasoned flour
2 tbsp oil
30g butter
salt and freshly ground black pepper
2 tsp lemon juice
2 tbsp chopped fresh coriander leaves

Marinate tuna in white wine for 2 hours. Drain, reserving wine. Dry steaks and dust lightly with seasoned flour. Heat oil in a frying pan, add butter and, when just turning brown, put steaks in. Saute 3-5 minutes on each side. Remove tuna to heated plates, peel off skin and keep warm. Add reserved wine to pan and boil over high heat for 30 seconds, stirring in brown bits from pan. Remove from heat, season with salt and pepper andd stir in lemon juice and coriander. Pour over fish and serve immediately. Enjoy with a chilled glass of Pfeiffer Marsanne.

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