Tuna Steak pairs best with Rosé, Pinot Noir, Beaujolais, Grenache Blanc and Pinot Gris are the best wines to pair with Tuna Steak.
Even though Tuna Steak is meaty and full of protein, it is low in fat. Thus, strong red wines will overpower the subtle flavours of Tuna.
Tuna steak tastes nothing like canned Tuna. Freshly grilled Tuna Steaks, made from the most sought after Tuna species, such as bluefin, yellowfin, bigeye or albacore, will have you kicking yourself on why you never tried them sooner.
Best Wine with Tuna Steak
What Does Tuna Steak Taste Like?
Tuna Steaks do not have a strong flavour. Tuna is low in fat, meaning you’re not going to find the rich flavour you’ll find in fattier fish, such as Salmon. The more you cook your Tuna, the less flavour you’ll get out of it as you will be removing the fat.
When Raw, Tuna tastes fresh, clean and of the sea.
When moderately cooked, Tuna Steak tastes meaty and slightly fishy.
Tuna Fat Content
| Species | Fat Content | Flesh Colour |
|---|---|---|
| Albacore | Low | White |
| Bigeye | Very Low | Bright Red |
| Blackfin | Low | Pale |
| Bluefin | Moderate | Deep Red |
| Bonito | Low | Pale Pink |
| Skipjack | Low | Light Pink |
| Yellowfin | Very Low | Dark Pink |
How To Cook Tuna Steaks
Tuna Steak should be about an inch thick. The best way to cook a Tuna Steak is to quickly sear each side for 2-4 minutes over high heat. This will give you a savoury outer crust with a raw centre. The Tuna steak should not be served like a traditional steak. Instead, thinly slice your Tuna Steak and serve as slices. One Tuna Steak served this way can easily serve two people.
Tuna can be pan-fried or grilled. However, you never want to overcook it as the meat will become completely opaque and tasteless.
Good Tuna should never be marinated as the flavour of Tuna is too delicate and will be masked by the marinade. Furthermore, the acidity of a marinade will cook the Tuna, turning it white from its translucent pink to red colour.
Is Raw Tuna Safe To Eat?
I have no concerns eating raw Tuna when I purchase it from a reputable fish market, such as one that services sashimi restaurants. If you are worried about parasites in raw Tuna, freezing it for at least 36 hours is the recommended way of killing parasites off. I don’t know where you are purchasing your Tuna, so I recommend you research and take all necessary precautions if you plan on eating raw Tuna.
Tuna Steak & Rosé Pairing
Grilled Tuna has a firm, meaty texture with mild and delicate flavours of fish and the sea. Tuna does not have a strong fishy taste but can taste a little briny. If I’m enjoying a Tuna Steak, I usually have it on a sunny patio, where a brisk and acidic glass of Rosé is a welcomed distraction.
Rosé is a perfect pairing with Tuna Steak as the wine’s soft strawberry, cherry, and raspberry flavours do not overwhelm the delicate flavours of your Tuna Steak. You’ll also find flavours of white pepper, minerals and herbs in Rosé, which add an extra bit of flavour to the mix, livening up your Tuna Steak.
Finally, Rosé has medium to high acidity, amplifying your Tuna Steak’s mild flavours, making your steak taste even more delicious.
If you enjoy your sliced Tuna Steak tossed in a salad, Rosé makes for an even more exceptional pairing!
Grenache Blanc & Grilled Tuna Steak Pairing
Grenache Blanc is an oaked white wine with notes of green apple, lime zest, peach, apricot, honeydew melon and pear. You’ll also get toast, dill, cumin, and nutmeg flavours. The toasty notes of oak aging ensure the wine complements the seared crust of your Tuna Steak. Furthermore, the intensity of this wine and its lean green herbal and fruit flavours ensure that the wine will hold up to the meatiness of a grilled Tuna Steak.
Grenache Blanc is full-bodied, so I’d pair it with a moderately cooked Tuna Steak where the flesh inside is not raw. Grenache Blanc will be too flavourful for the sublime saline flavours of raw Tuna.
Pinot Noir & Tuna Steak Pairing
The tender, meaty texture of the Tuna, often with its rich and slightly sweet undertones, harmonizes beautifully with the soft and fruity notes of a Pinot Noir. The wine’s red berry flavors, hints of cherry, strawberry, and subtle earthiness complement the Tuna’s umami character, enhancing each bite. As you savour the perfectly seared Tuna, the Pinot Noir’s smooth tannins and balanced acidity cleanse the palate, leaving a lingering, balanced finish.
Always purchase a moderately priced Pinot Noir for about $40 or more. Pinot Noir is not an easy wine to make and is incredibly labour-intensive. Thus, inexpensive Pinot Noir will take many shortcuts and not be worth your money. If you can not afford a well-made Pinot Noir, pick up a bottle of Beaujolais Villages, which is often inexpensive and nearly as delicious as good Pinot Noir.
Pinot Gris & Tuna Steak Pairing
Pairing tuna steak with a crisp and refreshing Pinot Gris creates a delightful dining experience that balances the flavours and textures beautifully. Pinot Gris’s clean and vibrant profile, with its notes of green apple, apricot, citrus, and subtle floral undertones, serves as a perfect foil for the meaty, slightly sweet character of the Tuna.
Furthermore, Pinot Gris’ bright acidity and zesty fruitiness contrast the fleshy Tuna Steak flavours, cutting through meatiness and enhancing the Tuna’s subtle flavours. With each bite of the tender Tuna, the Pinot Gris refreshes the palate, offering a harmonious contrast that lingers pleasantly.