Oil Poached Tuna

This recipe is a Cherry family staple introduced to us by former Villa Creek restaurant chef Tom Fundaro. Consider it our take on the traditional Sardinian dish, Spaghetti with Bottarga. Over the years, we’ve tweaked it to make it our own. Our favorite Villa Creek wine pairing is the James Berry Vineyard Roussanne. The rich texture and winter fruit aromatics of the Roussanne contrast beautifully with the saltiness of the dish. Serves 6.

Ingredients

4 cups olive oil
4 cloves garlic, thinly sliced
18 ounces Ahi tuna loin
1 cup roughly chopped almonds
2 lemons
1 teaspoons red chili flakes
3/4 cup golden raisins
6 sprigs fresh parsley, roughly chopped
Sea salt, to taste
1 package spaghetti (our favorites are the Italian gluten-free organic Bionaturae or the Paso Robles brand, Etto)

Open a bottle of 2017 Roussanne and pour yourself a glass. Heat the olive oil, garlic, and a pinch of salt over medium heat in a cast iron skillet until the garlic is lightly toasted. Remove the garlic with a slotted spoon and set aside. Carefully add the almonds to the oil and let them simmer until golden brown. Using a slotted spoon, remove the almonds and set aside. Thinly slice the lemons and layer the bottom of the skillet with the slices. Gently place the tuna on top of the lemon slices using a spatula or kitchen tongs, taking care to avoid splattering the hot oil. Reduce the heat and let the tuna simmer. At the halfway point, flip the tuna and cook the other side. To check if the fish is done, make a slight incision in the middle of the loin—when done, the fish should still be slightly pink in the center. Be careful not to overcook, or the fish will become tough and chewy. When the tuna is nearly done, add back the garlic and almonds along with the golden raisins and red chili flakes. Break apart the tuna gently with a spatula, combining it with the garlic, almonds, and raisins. Adjust sea salt and chili flakes to taste. Ladle the mixture over cooked spaghetti, top with parsley, and serve with a second bottle of Roussanne. Enjoy!