Our new friend Mimi, Team Swirler and chef extraordinaire, gave us a gigantic piece of absolutely beautiful freshly caught tuna this week. Planning on opening a really special bottle of wine and knowing we couldn't eat all of that fish ourselves, we invited a few friends who we knew would appreciate both the wine and the meal! Kerry cut the chunk of tuna into 5 large steaks and I did a very simple preparation for the grill that included an olive oil, lemon juice and herb vinaigrette to finish the fish.
And that special bottle of wine? A stunning 1999 Yamhill Carlton, Wahle Vineyard Pinot Noir made by James Moises and his partner Mark Wahle. It was amazing how fresh and elegant yet powerful this wine was with 10 years of age! So for those of you who have been buying Moises wines and have been asking how long they can age, here's your answer: a long, long time! This wine is aging beautifully and still has at least another 10 years! Thank you James, it was a really special treat!!
-juice of one lemon
-extra virgin olive oil
-salt and freshly ground black pepper
-3 cloves garlic, peeled and thinly sliced
-a sprig of fresh mint, leaves picked and roughly sliced
-a sprig of fresh oregano, leaves picked and roughly sliced
-4 tuna steaks
-Heat up the grill.
-Squeeze the lemon juice into a bowl and add 3 times the amount of olive oil. Season with salt and pepper and stir in the garlic, mint and oregano. Set aside.
-Rub the fish with a little olive oil, salt and pepper. Throw it on the grill and cook about 2 minutes each side. This should leave it a bit pink in the middle. Pull it off the grill and top each piece with the lemon herb vinaigrette.