Cellar360's Grilled Tuna Steaks with Merlot Butter Sauce

Cellar360 Grilled Tuna Steaks with Merlot Butter Sauce

Asian flavors combine with Merlot to sauce seared tuna. Recipe includes directions for making a rice pilaf with pine nuts.

Servings: 4

Cook Time: 1 1/4 hours

Pair With: Pair with Merlot, like the Beringer Bancroft Ranch Howell Mountain Merlot.

Source: Courtesy of Cellar360


Four 6 ounce tuna steaks, 1 inch thick

Marinade (see below)

Sauce (see below)


3 tablespoons soy sauce

3 tablespoons sesame oil (Asian)

1/3 cup dry sherry

grated zest from one orange


3 teaspoons lemon juice

1/2 cup merlot

1-1/2 sticks sweet butter, cut into 9 pieces

1-1/2 tablespoons minced fresh ginger


Put tuna steaks in a glass dish. Combine marinade ingredients and pour over steaks. Place in refrigerator for an hour, turning several times.

Just before grilling the tuna, make the sauce. Combine lemon juice and merlot in a saucepan (not aluminum). Cook until it is reduced to 2 Tablespoons. Take off the heat and whisk in butter one piece at a time. Return pan to low heat as needed to melt butter. Add ginger. Grill tuna over medium coals 2 to 3 minutes on each side, depending on desired rareness. Place tuna on plates and spoon the creamy rosy butter sauce over steaks.

Serving suggestion:
Serve with rice pilaf with pine nuts: In a small, heavy pan, saute 1 finely chopped onion, 1 teaspoon chopped garlic and 1 teaspoon salt in 1/4 stick of butter until soft, not browned. Add 1 1/4 cups of long grain rice and stir until rice is well coated. Add 1/3 cup pine nuts and stir. Add 2 1/2 cups of light chicken stock or water. Stir until it boils. Reduce heat to a simmer and cover pan tightly. Cook 25 minutes without peeking. Fluff and serve.


Recipe Courtesy Of


At Cellar360, Paso literally meets Napa by featuring a remarkable scope of wines from the Napa Valley and other regions across California and the world.