This dish came out of the question explored in the Notebook Entry, The Bottle Sets the Boundary: a Rioja already committed, a high-protein and lower-calorie dinner required, and a real question about whether those two things could point in the same direction. They could.
Two things shaped every decision below: the tuna must stay rare in the center to provide the density the tannins are looking for, and the olives and capers carry all the salt the dish needs. Do not add more salt once everything is assembled.
Serves 2 as a main | Intermediate
The Salad
4 cups baby arugula
6 oz green beans, trimmed
½ cup cherry tomatoes, halved
½ cup roasted red peppers, sliced (jarred is fine)
¼ cup Castelvetrano olives, pitted and roughly torn
1 tbsp capers, drained
2 large eggs, hard-boiled and halved
The Tuna
2 ahi tuna steaks, about 5 oz each, 1 inch thick
1 tsp olive oil
Flaky salt and black pepper
The Smoked Paprika Vinaigrette
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp sherry vinegar
1 clove garlic, finely grated
¼ tsp smoked paprika
Salt and pepper to taste
Blanch the green beans in salted boiling water for three minutes, then transfer to an ice bath. They should be tender but still have a little resistance. Drain and pat dry.
Whisk together the vinaigrette ingredients. Taste it before you dress anything. The smoked paprika should register as smoke rather than spice. The garlic should stay in the background.
Pat the tuna steaks dry and season lightly with flaky salt and black pepper. Heat a skillet over high until very hot. Add the olive oil and sear the tuna for 60 to 90 seconds per side. The outside should be opaque and lightly crusted. The center stays rare. Remove from heat and rest for two minutes before slicing.
Arrange the arugula on the plate. Add the green beans, tomatoes, roasted red peppers, olives, and capers. Drizzle most of the vinaigrette across the salad.
Slice the tuna and lay it across the top. Nestle the egg halves alongside. Spoon the remaining vinaigrette over the tuna.
If you made this, did the wine pairing hold, and what were you working around going in? I am especially curious whether anyone has tested this with a different red wine. The thinking that shaped the dish is exactly what this site is about.
