Seared Tuna Salad with Creamy Mustard Sauce
Chef Philippe Renard likes to use the mildly hot piment d'Espelette, a crushed red pepper from the Basque region of France. Amazing Seafood Recipes
Piment d'Espelette is available from Zingerman's.
Try a sparkling wine. The full body, fresh acidity and sparkle will make a nice contrast to the rich tuna and creamy, mustardy sauce.