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Pan-Fried Tuna

The colour contrast of this tuna looks beautiful on the plate. The outside is cooked and full of flavour while the inside remains pink, moist and succulent. Served warm, this would go to perfection with the olive, sun-dried tomato and caper salsa. Demonstrated at the 2011 Melbourne Food and Wine Festival.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Pan-Fried Tuna.


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