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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Sesame Crusted Ahi Tuna

Sierra Del Mar Vineyards


Ingredients

1 8-oz. Ahi tuna steak
2 Tbs. of black sesame seeds
2 Tbs. of white sesame seeds
Kosher salt
Olive oil for frying
Optional: Arugula tossed in olive oil, balsamic vinegar, salt and pepper), Teriyaki sauce, soy sauce and wasabi


Instructions

Lightly use a paper towel and pat the ahi steak to absorb excess juices. Cut steak to your liking - you can sear the entire steak as it is, or cut it into a rectangle to get more even slices. In a separate bowl big enough to fit the tuna steak, add the black and white sesame seeds as well as a sprinkle of kosher salt. Using tongs, coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is completely covered.

In a pan, add enough oil to just coat the bottom of the pan and preheat the pan to medium-high heat. Then take the tuna and place it in the hot pan and sear for about 45 seconds on all sides (including the skinnier sides). Tongs really help for this process.

Slice steak up into pieces and serve on a bed of arugula with soy sauce and wasabi. You can also drizzle some teriyaki sauce for extra flavor.



    Suggested Pairings

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