This was such a pretty meal – so colorful and full of perfectly combined flavors that were paired with a Stoka Teran Rosé sent to us by Dry Farm Wines. Stoka is a small 200 year old, family owned winery in the Kra region of Slovenia close to the border with Italy on the Adriatic Sea. Made up of the varietals Teran, Cabernet and Merlot that are vinified like a white wine, rosé wines have been enjoying an increase in popularity over the last few years. It pairs very well with salads and ethnic foods. The ahi is quickly seared and rests on salad of shaved Brussels sprouts, carrots, watermelon and bacon in a lively dressing of lemon, honey and avocado oil. The best wine to go with these complex flavors is a dry rosé with perfumed with fruity floral aromas, as well as lovely melon and strawberry notes on the palate. This Teran Rosé from Stoka Winery was dry and surprisingly complex.

This dish is Paleo/Keto and AIP compliant. While we aren’t saying that wine is AIP, if you are going to drink wine you should choose wisely. Dry Farm Wines is all natural, additive free, tested for purity, is sugar free and low alcohol. Some who follow an AIP lifestyle can tolerate these wines that are sourced from small, family owned, organic wineries from around the world.

Seared Ahi Tuna over Shredded Brussels Sprouts Salad
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Ingredients
  1. 4 Ahi tuna steaks (4 ounces each)
For the Salad
  1. 4 cups shredded brussels sprouts
  2. 2 cups thinly sliced red cabbage
  3. ½ cup thinly shredded carrots
  4. 4 slices cooked bacon, rough chopped
  5. 1 cup watermelon, seeded and cut into small cubes
  6. 1/2 tsp Kosher salt
  7. extra-virgin olive oil
For the Salad Dressing
  1. 1/2 tsp fresh horseradish
  2. 1 TB honey
  3. 3 T. fresh lemon juice
  4. ½ cup olive or avocado oil
  5. Sea salt to taste
Instructions
  1. Sprinkle both sides of the tuna with salt. Heat olive oil in a sauté pan over high heat. Add tuna to hot pan and sear 2 minutes on each side.
  2. Remove tuna from pan to plate and set aside while you prepare the salad.
For the Salad
  1. Clean the outer leaves and stem off the brussels sprouts and thinly slice with a sharp knife to create ribbons. Do the same with the red cabbage. The carrots can be shredded in a food processor or on a mandoline.
  2. Combine shredded brussels sprouts, cabbage and carrots in a bowl.
  3. In a smaller bowl, whisk horseradish, honey, and lemon juice.
  4. Whisk in oil to combine dressing.
  5. Taste for seasoning and add a little salt as needed.
  6. Thinly slice tuna with a very sharp knife so it doesn’t tear.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

Seared Ahi Tuna over Brussels Sprouts Salad – POTG Test Kitchen