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Gold Medal Wine Club
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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Tuna Steaks with Eggplant and Zucchini

Scott Cellars


Ingredients

4 tuna steaks (6-8 ounces)
1 ½ tablespoons balsamic vinegar
6 sprigs fresh rosemary, leaves chopped about 3 tablespoons
Steak seasoning blend, or coarse salt and pepper
Extra-virgin olive oil, about 2 tablespoons

Eggplant and Zucchini Topping:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 small, firm eggplant
1 small zucchini
1 small yellow squash
6 sprigs fresh thyme, leaves chopped, 2 tablespoons
Salt and pepper
2 small vine ripe tomatoes, seeded and diced


Instructions

Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil total.

Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and sauté 2 or 3 mintues. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.

Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.

Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat. Serve the tuna steaks with vegetable mixture on top.



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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