Wine Pairing - CASILLERO DEL DIABLO Pinot Noir &

Grilled Tuna

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INGREDIENTS

1 kg fresh tuna
1 kg raw potatoes
50 g flour
2 eggs
Breadcrumbs
Oil for frying
120 g walnuts
200 cc balsamic vinegar
100 cc white vinegar
30 g sugar
120 g goat cheese

PREPARATION

Image Grilled Tuna

Cook, drain, and purée the potatoes. Add the eggs, flour, salt and pepper, and mix well. Shape the mixture into little balls with your hands, flatten the balls, and fill them with the blue cheese and walnuts, close and mold the dough into a potato shape. Beat the egg. Dip the stuffed potatoes in flour, then the egg, and finally in breadcrumbs. Fry in hot oil until golden. Drain well. Dredge the potatoes through the flour, dip into the beaten egg, and finally into the breadcrumbs, fry.

Boil the balsamic vinegar, vinegar, and sugar in a saucepan until reduced to a sweet and sour sauce.

Sear the tuna on both sides for 3 minutes each side and let the sit for 2 minutes before serving.

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