Yellow Fin Tuna Nicoise

Over the years I made a number of trips to Hawaii and always learned more about food prepared by the locals. On one of the trips a spent a day in the kitchen of a retired chef and he helped me to get familiar with some of the island specialties.


Balsamic Vinaigrette


  1. Season tune and sear in hot skillet on all sides, but leave pink in the middle.
  2. Let cool and slice in medallions.
  3. Arrange on center of chilled plate.
  4. Toss all vegetables with vinaigrette and arrange on plate. Season to taste.

Serves: 4

Wine Pairing

Esser® Vineyards  Sauvignon Blanc

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