Wine Pairing Recipe for Light Red Wines: Truffled Tuna Pasta
White meat and red wine can play really well together, but you need a good recipe. Today I’d like to show you a quick and easy appetizer
that pairs fish with light red wines, like Chianti, Pinor noir, even Austrian Zweigelt
if you have one… The best part about this recipe… no real measurements. We like to go for flavor around here, not perfection. I’ve already got that part covered anyway. To make this tasty recipe, you’ll need the following ingredients: 3 cans of Albacore Tuna. A package of your favorite pasta, one fennel bulb, A couple cloves of garlic, black olives, fresh thyme or tarragon, truffle oil, or truffle-flavored oil, and some red wine vinegar. The first step to preparing any meal in the kitchen:
Pour yourself a glass of wine! That’s much better. Let’s get started now. Chop the fennel into coarse pieces. Want an awesome tip for peeling garlic? Put it into an old canning jar like this,
close the lid, and shake! Dice the garlic. Over medium heat, put some olive oil in a skillet, and get the fennel sautéing. When the fennel starts to caramelize, add the garlic. Prepare your pasta, strain it and mix it …with the fennel, olives and the tuna. Put about four stalk’s worth of fresh thyme in. About three tablespoons of truffle oil, two tablespoons of Red Wine vinegar, and season to taste with salt and pepper. Toss everything gently, and get ready for some tantalizing, truffley tuna! Mmmm. That is sublime! The earthiness of the red wine is bonding
with that truffle oil and the thyme. but concurrently, the saltiness from the olives and the tuna… are waking up the flavors in the wine. It’s a match made in heaven. Sorry, did I just geek out there?
That’s what wine does to me. If you want regular wine, spirits and food tips like this, please subscribe to my YouTube channel
and I’ll give you a new Quick Sip every Tuesday. Here’s to your health, and also,
your pleasure too… cheers!