Our annual members-only Midsummer Winemaker’s Dinner is a highlight of the year for us. This very intimate dinner pairs Taplin wine with a five-course meal, and our winemaker, Julien Fayard, speaks to every course and mingles with guests.

The 2024 menu included a delicious Grilled California Tombo Tuna with Leeks and Beurre Rouge, which was paired with the 2021 On the Edge Cabernet Sauvignon, a wine that is available to members of our Signature Circle. Chef Eric Magnani, who does the food for the dinner every year, has been generous enough to share the recipe with us, and we are excited to pass it along to you.

Serves 4

Ingredients

12 oz. Tombo Tuna

2 tbsp olive oil

1.5 tsp sea salt

1 tsp black pepper

1 large leek, cut into 8 pieces (barrels)

1/4 of a fennel bulb, shaved thinly

12 red grapes, halved

2 shallots, chopped

6 ounces red wine

4 fresh thyme sprigs

1 tsp fennel seeds

1 tsp peppercorns

1 bay leaf

2 ounces heavy cream

6 ounces butter

2 tbsp parsley, chopped

additional salt and pepper, to taste

Instructions

Season the tuna with salt, pepper, and olive oil. Set aside.

Shave the fennel as thinly as possible, place in cold water, and set aside.

To make the beurre rouge, combine the fennel seeds, shallots,  peppercorns, thyme, red wine, and bay leaf in a sauce pot over medium heat. Reduce to a couple of ounces, then add cream. Reduce by half then turn the heat to low. Add butter a little bit at a time, whisking until combined. Season to taste, strain, and reserve.

In a medium sauté pan on medium low heat, add the olive oil, leek barrels (cut side up), salt, and pepper. Cook for 4 minutes, then flip and repeat. Remove the leeks from the pan and reserve. In the same pan, add a little more olive oil and turn heat to medium high. Add grapes and sear for 30 seconds, then add leeks back to warm. On a grill over high heat, sear the tuna on each side for 30 seconds. Cut in half on a bias.

To Plate

Place two leek pieces on opposite sides of the plate, then sprinkle a few grape pieces around. Place the tuna stacked on itself in the middle, then drizzle the beurre rouge around the plate. Season shaved fennel with olive oil, salt, pepper, and parsley, place on top of tuna, then serve.