Slightly Spicy Seared Tuna Steaks and Edamame Salad with Snosrap 2007 Cyrano Syrah

The tuna pairs perfectly with the gorgeous edamame salad. This dish is very healthy, yummy, and easy. Don’t skimp on the quality of the tuna as it is best served seared and rare. You can ad more sriracha and/or red pepper flakes to make it spicier. The salad recipe serves four, but I make a whole batch even when it is just my husband and I. The leftovers go great mixed with a can of tuna for lunch the next day.


WINE: Snosrap 2007 Cyrano Syrah
http://www.parsonagewine.com/

Parsonage is my favorite local winery, and I love this Syrah. Notes of chocolate mingle with the berries on the beautiful bouquet. The palate is full of berry fruit with subtle pepper, spice, and chocolate. The wine was delicious, but I am not sure this is the perfect pairing for this dish. Experiment with it and let me know what you find out.

RECIPE: Slightly Spicy Tuna Steaks
Servings: 2

Ingredients:
• 2 (7 oz.) tuna steaks
• ¼ cup olive oil
• 3 tbsp. soy sauce
• 3 tbsp lemon juice
• 1 tsp. Dijon mustard
• 1 tbsp sriracha
• 6 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 tsp pepper
• 1 tbsp olive oil

Directions:
1. Combine all ingredients except tuna and 1 tbsp olive oil in bowl to make marinade.
2. Marinate tuna for several hours or overnight.
3. Heat a cast iron skillet on high with 1 tbsp of oil.
4. Cook tuna about 2 -3 minutes per side to achieve a nice sear but a rare tuna steak on the inside.

RECIPE: Edamame Salad
Servings: 4

Ingredients:
• 2 cups frozen corn kernels
• 1 lb. shelled frozen edamame
• 1 red bell pepper, chopped
• ½ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1/3 cup lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• ¾ tsp salt
• ¾ tsp pepper.

Directions:
1. Thaw corn in refrigerator for a few hours.
2. Cook edamame according to package directions. Once cooked drain and rinse in cold water.
3. In a large bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.
4. Add edamame, corn, red pepper, onion, cilantro and basil to bowl.
5. Stir everything together.
6. Refrigerate for at least an hour before serving.