The Perfect Match
 If done correctly wine and food can be a marriage made in heaven. Robert Mondavi’s Supper club, an online guide to all of their many fine wines, is here to make sure that the perfect match is made. Each month they hand pick a respected chef to cook a three course feast. Each of the three dishes is devised to perfectly compliment three chosen wines.
This month’s feast comes from Ed Baines. As a little taster, we giving you the starter of grilled tuna with Pecorino & roast chilli pesto, green bean, olive & roast tomato salad with bulgur wheat accompanied by Robert Mondavi Woodbridge Rosé, a fruity and dry, wonderfully versatile wine and a particularly good accompaniment to Mediterranean-style creations.
For the full feast and many more recipes sign up for free at www.robertmondavisupperclub.com and for a chance to win two mixed cases of Robert Mondavi wine click here to go to our promotions section.
Grilled tuna with Pecorino & roast chilli pesto, green bean, olive & roast tomato salad with bulgur wheat
Serves 4
Ingredients
For the bulgur wheat salad
- 250g bulgur wheat
- 2 pints water
- 1 bunch of flat leaf parsley, chopped
- Bunch of mint, chopped
- 100g raisins
- 100g toasted pine nuts
- 1 tbsp red wine vinegar
- 6 tbsp olive oil
- Juice of 1 orange
For the pesto
- 10 pre-roasted red chillies, large - de-seeded and de-skinned
- 100g toasted, nibbed almonds - small chunks
- 200g pecorino cheese, grated
- 25ml olive oil
- Half a lemon
- Salt and pepper
For the tuna
- 5 oz tuna steak
- Pinch of oregano
- Pinch of cumin
- Pinch of celery salt
- Olive oil
Bunch of mixed leaves to serve.
Method
Bulgur wheat salad
Gently simmer the bulgur wheat in 2 pints of water for 20 mins. Strain through a fine sieve. Pour over all the remaining ingredients and mix together.
Pesto
Roughly chop the red chillies, fold through the almonds, cheese, olive oil and squeeze in half the juice of a lemon. Season.
Tuna
Season the tuna with the oregano, cumin and celery salt. Lightly smear with olive oil.
Fry in hot pan for 45 seconds on each side. Remove from the pan.
To serve:
Place the tuna on top of the pesto and bulgur wheat, and serve with mixed leaves on the side.
For more information and many more recipes sign up for free at www.robertmondavisupperclub.com and don't forget to go to our promotions section for a chance to win two mixed cases of Robert Mondavi wine.
|
