This combination was inspired by a meal that I had at a restaurant, in Spain. On the way back from the Spanish wine trade show, Fenavin, the people that I was traveling with decided to stop for dinner at El Molís des Avis. Now, this was not your ordinary restaurant. And this was not your ordinary meal, either.

 

The people that I was traveling with were also very special. I was with my exporter friend, Mara Calvo from Glop’s Vinateria. Father and son Cava producers, Joan Manel Vendrell Ferret and Joan Vendrell Olivella were also sitting at the table along with wine maker, and very fast Audi, driver, Josep Serra. I felt like I was sitting with Indie Spanish wine royalty.

 

El Molís des Avis, famous for its raw Tuna, is nestled near a bay in Tarragona. It used to be an old oil mill. Here the five of us talked, and laughed, and enjoyed unforgettable courses, of Tuna, Mussels, and Sepia.

 

We drank Josep Serra’s 2013 Aucala white, and Vendrell Olivella Brut Cava throughout the meal. It is a moment that I could never recreate, but if I were to try it would taste something like this...

Ingredients

Serves 4

2 tbsp unseasoned rice vinegar
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp green onion, minced
1/2 tbsp fresh ginger, minced
400 g fresh sushi grade tuna, diced
1 tbsp toasted sesame seeds

Method

 

I listed Tuna in this recipe, but you could also use sushi grade salmon, and it would still be fantastic!!

 

You really want to mince the green onion and ginger so the delicate texture of the tuna stays in the foreground. Mix first five ingredients. Totally easy, right?

 

Add Tuna and chill until ready to serve. Garnish with sesame seeds.  Spoon onto rice crackers and sip some wine...

 

Background Music: Under the Milkeyway by The Church