Seared Ahi Tuna with Sauvignon Blanc (Delaporte 2014)
I was cooking for the best type of dinner party, which was my own. Seared Ahi was on the menu. I had many friends in the hospitality trade who lived in town and it was a Monday night when several of them were free. They didn’t expect a time consuming or fussy meal. We all agreed that top quality meat and fish needed very little. Too many sauces or ornate presentations masked what was underneath. Eight people were on the guest list and nearly all of them had lived the nomadic restaurant lifestyle; I was lucky to have so many pals in town at one time. My friend Landon picked up the wine I chose to go with the seared Ahi I had planned.
“I thought it was a mistake when I heard you purchased a case but then I remembered how much you like your wine.” Landon walked in with a case of wine on his shoulder.
“There will be nine old friends at dinner and you know how that goes.” I smiled. “I hope you don’t have to work early.”
“No, I’ll be fine. Let’s get to work Sylvia, tell me what to do.”
“Chill the wine and grab a beer for yourself if you want. I have everything under control. I swear by my fishmonger so I went to her and got 10 amazing steaks.”
“How big are the steaks?” Landon asked.
“Five oz. that will leave two to cut up in case anyone wants extras. I chose a Sauvignon Blanc that I had with sashimi and sushi last month. I thought the pairing was outstanding so I played around with some options and came up with a Delaporte. It’s from the Loire Valley in France and it’s a young 2014. With all of the terror attacks over there, I figured it’s a show of solidarity.”
“Viva la France! What are you serving with the Tuna?”
“Spring greens with a wasabi vinaigrette.”
“You can whip up the dressing. I have the wasabi, rice vinegar, extra virgin olive-oil and seasoning out on the counter.”
As I heated up a long black skillet, which took up two burners, my guests arrived. Gerald showed up first with his wife Claudette. She immediately took hold of the wine I was serving because she was from France and knew wine.
“I’m not as knowledgeable as you when it comes to French wine.” I looked towards Claudette. “I’m interested to see what you think.”
“Gerald say’s you’re serving tuna so I have high hopes for the pairing.”
“Must be good because there’s no fish smell,” Gerald added.
“It is. I’m heating up the grill and waiting until everyone arrives before I sear it quickly. I’m brushing it with olive oil and sprinkling it with coarse salt before throwing on black peppercorns and sesame seeds. I’m waiting for Jax to arrive.”
“He’s probably puffing the last of his cancer stick. Jax knows you don’t even allow smoking on your terrace.”
“If that’s what’s making him late then I’m getting dinner started. I’ll hold dinner for a lot of reasons but smoking a cigarette isn’t one of them.” I went in the kitchen and managed to get all of the steaks on the sizzling griddle. Gerald was right, the fish had no odor but the wasabi had infiltrated my nostril and it burned. I could hear my guests discussing where to sit so by the time I appeared with the salad they were seated. “I hope none of you expect me to serve you individually. Start with the salad bowl and then fresh seared ahi. I’ll pour the wine and then I want to hear how you like it. I see you made it Jax.” I said with a smirk.
Everyone had a chance to taste the wine with the salad before starting to comment.
“This Ahi is outstanding Sylvia; I could eat it every night of the week. Too often food hides behind sauce. I think it shows a chef’s lack of confidence in what’s underneath. The wine acts as a counter balance to the simplicity of the meal. I find it complex with a lingering finish that leaves the palette clean.”
I got nervous when Claudette voiced her opinion because she knew her wine. “You did it again Sylvia. It’s acidic but refreshing at the same time. I have to say you surprised me on this one because Sauvignon Blanc isn’t always this minerally but this one is and I like it.” Claudette pulled a pen out of her pocket and wrote down the name of the wine. I was relieved to know that she wasn’t just being nice.”
“Jax you’re being quiet down there. I sense you don’t approve of the Sauvignon with the Ahi.”
“Not really Syl. The pale gold color is enticing but beyond that, I can’t say much good. I feel like I’m sucking on a penny. The minerality is overstated and overpowers the Ahi. I give kudos to the fish; it’s excellent.”
“You know Jax, that I appreciate the good and bad comments. However, you always seem to complain about taste. This time it’s the wine but sometimes it’s an entrée that everyone else likes. Could smoking be affecting your palette?”
There was an awkward silence until Jax spoke up. “Yes indeed. Thanks for calling me out. Perhaps it’s time to do something about my smoking.” Jax smiled bashfully.
Unexpected benefits occur when good friends gather for dinner. My dinner party was a success.
