Sparkling Pairings with Steven Edwards

Tuna Tartare, Coriander & Crème Fraîche and Nyetimber Rosé Multi-Vintage.

A duo made for summer.

Our second instalment of Sparkling Pairings spotlights the elegance of Nyetimber Rosé Multi-Vintage; the perfect pour for the season ahead. Steven pairs it with a light, vibrant tuna tartare, bringing out its fresh and silky character.

A pairing that captures the essence of summer in every sip and bite.

Ingredients | Serves 4

For the tuna tartare:

• 480g yellowfin tuna steaks, diced

• Salt & pepper

For the coriander dressing:

• 2 tsp pomace olive oil

• 1 tsp white wine vinegar

• ½ tsp smooth Dijon mustard

• Coriander

For serving:

• 4 tsp crème fraiche

• 1 cucumber

Method

1. Make the coriander dressing

Whisk together the oil, vinegar and mustard until emulsified. Stir through chopped

coriander to taste.

2. Prepare the tuna

Using a sharp knife, dice the tuna into small, even cubes (approximately 5mm), ensuring clean, defined pieces.

3. Build the tartare

In a bowl, gently mix the tuna with the coriander dressing. Season lightly with salt and

pepper, tasting as you go to maintain balance.

4. Prepare the cucumber

Peel the cucumber, cut into quarters lengthways and remove the seeds. Dice into neat

2cm pieces.

5. To serve

Spoon the tuna tartare into a mould and press gently onto a plate. Add small dots of crème fraîche, arrange the cucumber around, and finish with a few picked coriander leaves.