Grilled Thai-Spiced Tuna Steak
Grilled Thai-Spiced Tuna Steak is a gluten free, dairy free, and primal main course. One serving contains 300 calories, 40g of protein, and 12g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of sushi-grade tuna steaks, lime wedges, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes around 7 minutes.
Instructions
Combine olive oil and curry paste; brush over fish.
Place fish on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness.
Serve with: Edamame and Roasted Red Pepper Salad
Recommended wine: Merlot, Pinot Noir, Rose Wine
Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Darioush Signature Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.
![Darioush Signature Merlot]()
Darioush Signature Merlot
The moderate 2008 growing season yielded small amounts of mature, highly-concentrated Merlot. The resulting wine offers a profile of dense, expressive dark fruit– black raspberry, cherry and dried fig supported by a tight core of dark cocoa, licorice and cola. Sweet, succulent tannins add textural complexity, while a beautiful, long finish reveals notes of rosemary, cinnamon and graham cracker. Blend: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc