This weekend tour the Provence countryside with The French Winophiles as we pair Provençal recipes and wines in an effort to please even a gourmand’s palate.

Tuna in Rose Wine over Tagliatelle

Tuna in Rose Wine over Tagliatelle

Here is a preview of the pairings:

Martin from Enofylz Wine Blog shares “A Tipple and Taste of Provence”

Jeff from foodwineclick indulges in “Filet de Porc au Geniévre avec Domaine Tempier Bandol Rouge”

Sarah from Curious Cuisiniere explores the flavors of Provence with “Petit Farcis (Provencal Stuffed Zucchini) and Exploring Provence Wines”

Wendy from A Day in the Life on a Farm brings us “A Taste of Provence inspired by A Pig in Provence”

David from  Cooking Chat shares “Bacon Pineapple Orzo with a Rosé from Provence”

Camilla from Culinary Adventures with Camilla  inspires us with “Spiced Orange Salad + Cave de Saint-Roch-les-Vignes Cotes de Provence Rosé”

Michelle from Rockin Red Blog brings us “A Meal in Provence”

Anna from Anna Dishes is still whipping up her pairing

Tammy from Telling Stories from Chez Nous is creating a spectacular pairing with  Rosé

Christy at Confessions of a Culinary Diva is sharing  “A Month in Provence”

Join us Saturday, July 18th at 11 am EST/8 am PST for a live Twitter Chat by using #winophiles.

Wine & Blogger CLUE 038

Commanderie de la Bargemone Rose

 

Tuna in Rose Wine over Tagliatelle
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Entree
Cuisine: Provence, French
Serves: 4

Ingredients
  • 16 ounces dried tagliatelle or fettuccini
  • 7 tablespoons extra virgin olive oil divided
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 3 cups dry rose wine
  • 8 fresh tomatoes, coarsely chopped
  • 1 teaspoon minced fresh rosemary
  • 20 oil-cured black olives, pitted and sliced
  • 2 pounds fresh tuna steak, sliced into 16 slices
  • sea salt
  • freshly ground black pepper
  • 6 fresh basil leaves
  • 14 cherry tomatoes halved

Instructions
  1. Cook the pasta according to package instructions. Toss it in 2 tablespoons olive oil and keep warm until ready to use.
  2. Heat 5 tablespoons olive oil in a skillet over medium heat; add the onion and cook for 3 minutes. Add garlic and cook for 2 minutes.
  3. Add the wine, tomatoes, rosemary and olives; simmer for about 8 minutes, or longer if you would like to reduce sauce more.
  4. Baste a hot grill pan or large skillet with olive oil and place over high heat. Rub the pieces of tuna with olive oil and place on the grill pan or skillet. Sear both sides and cook to the degree of doneness you prefer. I like mine very rare. Remove from the heat and sprinkle with salt and pepper to taste.
  5. Ladle enough sauce over the pasta to coat when tossed, reserving the remaining sauce to drizzle over the top or serve on the side. Arrange fresh tuna on top. Snip fresh basil leaves all over the tuna, and top with cherry tomatoes.