Tuna Basquaise
- Recipe by Jean-Louis Palladin
The best red wine match with meaty, slightly oily tuna is a light-bodied Pinot Noir. One from Alsace, such as the 1995 Domaine Marcel Deiss Burlenberg or the 1998 Hugel, would be ideal.
© Quentin Bacon
Tuna Basquaise
This recipe has not yet been reviewed.
- From Revolutionary Chefs
- Published July 2000
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