Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Food that goes with Deakin Estate Viognier
Pinot Noir

Tuna tartare with mango and soy & wasabi dressing


INGREDIENTS

Tartare
Tuna loin, weighing 200g
2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp soy sauce
Dash of sesame oil
Juice of half a lime
2 tsp pickled ginger, finely chopped
Half a mango, finely cubed
1 tbsp sesame seeds, lightly toasted

Dressing:
2 tbsp soy sauce
2 tbsp olive oil
½ freshly squeezed lime
1 tbsp fresh ginger, minced
1 tsp red chilli, finely chopped
2 tsp wasabi paste
METHOD

Finely cube the tuna loin – mix with olive oil, rice vinegar, soy sauce, sesame oil and lime. Cover and allow to rest for 15 mins.

Add finely chopped pickled ginger and cubed mango to the tuna mix. Push mixture into ring mould and place on serving plate. Sprinkle thin layer of sesame seeds on top of the tuna and remove ring mould.

For the dressing, combine all ingredients and mix well.

Drizzle the dressing around the tuna tartare and finish the plate with some additional mango cubes.



Recipe by Emma-Jane Bailey