Tuna Brochettes BBQ and Wine Pairing

Tuna brochettes image courtesy of Discover Beaujolais

I saw this recipe on the News by Beaujolais newsletter and thought it sounded like it is worth trying instead of sticking with chicken, pork, or beef on the BBQ. This recipe comes compliments of The New Basics Cookbook by Julee Rosso and Sheila Lukins. Discover Beaujolais recommends to pair it with a 2009 Beaujolais Blanc below. I’ll give a few of my picks too.

Tuna Brochettes

Ingredients (serves four):

  • 1-1/2 pounds fresh tuna, cut into 2″ chunks
  • 1 fennel bulb, trimmed and cut into 2″ pieces
  • 1 red onion, cut into 8 wedges

Marinade

  • 1/4 cup fruity olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped scallions
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon fennel seeds, crushed
  • Freshly ground black pepper, to taste

Preparation:

Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight. Prepare hot coals for grilling.
On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.
Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Tuna must be grilled quickly, since it will dry out badly if overcooked – so watch it carefully. Serve immediately.

Discover Beaujolais suggests trying the 2009 Château de Pizay Beaujolais Blanc, a crisp white Beaujolais using 100% Chardonnay grapes. With summer, I’d like to also suggest a rose or a riesling.  A few of my recommendations are:

  • Olivares Jumilla Rose 2010, Spain. Bright cherry colour. Light cherry nose.  Light body with ripe red cherries and strawberry flavours. Medium acid and low tannins. Very refreshing. Highly recommended.
  • Le Vieux Pin Vaïla Pinot Noir Rosé 2010, BC. Light pinkish salmon colour. Raspberries and strawberry fruit on the nose with a bit of raspberry leaf as well.  Off dry with light body and medium acidity.  Quite nice strawberry flavour with some almonds on the finish.  The grapes for this wine come from one of the organic Kalala vineyards in West Kelowna.
  • La Frenz Andrew Vineyard Riesling 2009, BC, is light lemon in colour. Flowery and apple aromas. Good acidity with a bit of residual sugar. Red apple and citrus flavours. Elegant.
  • Kim Crawford Small Parcel “The Mistress” Waipara Riesling 2006, New Zealand.  I was really impressed by this wine and their Small Parcel Pinot Noir.  These are special single vineyard wines.  The Riesling was pale lemony green.  Petrol, and lemon on the nose.  High acidity, almost bone dry, with petrol and lemon flavours.

Enjoy!

Advertisements