Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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I prefer this dish with a red as opposed to a white and, given the pepper, would choose a full and relatively powerful red wine: Rhône reds, Bandol, Barolo, or Taurasi. An off-dry white might pick up on the sweetness of the tuna and counterbalance the heat of the pepper: Riesling, Chenin Blanc, or an American Gewürtztraminer.