Rosé Wine and Sea Food
French rosés, like Endless Weekend, are great when a dish’s sauce is heavier than what a white wine would call for, but not quite right for a full-on red. Consider a rosé wine with seafood when grilling tilapia or tuna steaks. Rosé also is a good choice with a tomato-based seafood soup, such as cioppino or zuppa da pesce. To know more about Endless Weekend check our Instagram and Facebook.
Tuna and Fruit Salsa
- Makes:4 servings
- Start to Finish:25 mins
- 4-5 ounces fresh tuna steaks, 1-inch thick
- 2fresh ripe peaches halved and pitted
- 2tablespoons olive oil
- Salt and cracked black pepper
- 2tablespoons apricot preserves
- 1tablespoon vinegar
- 1/2cup fresh raspberries
- 3 green onions, thinly sliced
- Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
- Coarsely chop peaches. In a medium microwave-safe bowl heat, apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.