Grüner Veltliner, Nelson, New Zealand, New Zealand Wines, New Zealand wines, Seifried, white wines, Wine and Dine, Wine and Food
Tuna Tataki with Sesame, Wasabi Cream, and Avocado
Jul
Thirty seconds. Not a second more.
Tataki isn’t a dish for the indecisive. Thirty seconds in a hot pan, then out immediately—a thin, sesame-crusted layer on the outside, cool and raw-pink on the inside. Hesitate, and you lose. Take the plunge, and you’ll be rewarded with the most elegant summer dish, ready on the table in fifteen minutes. The Seifried Estate Nelson Grüner Veltliner is an Austrian labor of love grown on New Zealand soil: Hermann Seifried brought the vines from his old homeland, let them mature in quarantine for years, and planted them in the stony, barren soils of the Edens Road Vineyard, 15 km from the coast, sheltered by the Richmond Mountains. What grows there carries aromas of white pepper, green apple, and almonds. The white pepper is the key to the tataki: it complements the sesame on the tuna without overpowering it. The acidity responds to the ponzu. The wine understands Japanese cuisine as if it were made for it—and the wasabi cream proves it with the very first sip.
Ideal wine pairing: Seifried Nelson Grüner Veltliner (Nelson, New Zealand)
Seifried Estate is one of the oldest and most renowned wineries in the Nelson region—one of New Zealand’s sunniest regions, located at the northern tip of the South Island and surrounded by three national parks and the Abel Tasman National Park. Hermann Seifried, a native of Austria, founded the winery in 1973 and brought with him a passion for European grape varieties. Grüner Veltliner was his labor of love: After a lengthy quarantine process for the imported vines, the variety was finally permitted to be planted in 2008—initially at Brightwater Vineyard, and later also at Edens Road Vineyard, which is now the heart of this cuvée.
The Edens Road Vineyard is not an easy terroir. The soils consist almost entirely of rock and gravel, with extremely low water and nutrient content—which naturally limits plant growth and grape yield. The soils store the sun’s heat and release it slowly at night, which promotes the development of the grapes’ aromas. The foliage is regularly thinned to maximize light penetration in the grape zone. The grapes were harvested on March 30, 2022—ripe, concentrated, and precise.
In the glass, it’s a pale straw yellow with green highlights. The nose is immediately captivating: delicate floral notes, green apple, and almonds—and then, unmistakably characteristic of the variety, a subtle, spicy hint of white pepper. Fresh and invigorating on the palate, with lively apple fruit and a piquant, delicate acidity that’s perfectly integrated. Dry with less than 1 g/l residual sugar, 13.0% alcohol. Long-lasting, elegant, and uncompromisingly true to the variety. Sam Kim of Wine Orbit awarded it 93 points, and the 2023 New Zealand International Wine Show awarded it a silver medal—two confirmations that New Zealand not only knows how to make Grüner Veltliner but has mastered it. Served at 8–10 °C, it is the most precise pairing this tuna could ask for.
The recipe:
Tuna Tataki with Sesame, Wasabi Cream, and Avocado
Equipment
- 1 Schwere Pfanne (Edelstahl oder Gusseisen) für maximale Hitze
- 1 Scharfes Messer (Sashimi-Messer oder sehr scharfes Kochmesser)
- 1 Flacher Teller zum Wälzen im Sesam
- 2 flache Teller oder Platten zum Servieren
Ingredients
FOR THE TUNA TATAKI:
- 300 g Tuna Sashimi-grade, back fillet – “Maguro”
- 2 Tablespoon of black sesame seeds
- 2 Tablespoon of white sesame seeds
- 1 tablespoon sesame oil roasted
- Fleur de Sel
FOR THE WASABI CREAM:
- 3 Tablespoons of crème fraîche
- 1 –2 tsp wasabi paste according to desired heat level
- juice of half a lime
- A pinch of sea salt
FOR THE PONZU DRESSING:
- 2 Tablespoon soy sauce
- 1 tablespoon of fresh lime juice
- 1 Teaspoon sesame oil roasted
- 1 teaspoon of honey
FOR SERVING:
- 1 ripe avocado cut into thin slices
- 2 spring onions thinly sliced into rings
- Fresh cilantro leaves
- Black sesame seeds
- lime wedges
- Fleur de Sel
Instructions
PREPARE THE SESAME CRUST:
- Mix black and white sesame seeds on a flat plate.
- Pat the tuna fillet dry and lightly season with salt.
- Roll in the mixed sesame seeds—coat all sides evenly and press gently.
SEARING TATAKI:
- Heat the pan over high heat—it must be very hot before you add the fish.
- Add the sesame oil and immediately add the tuna.
- Sear for exactly 30 seconds per side—golden brown and crispy on the outside, completely raw on the inside.
- Remove from the pan immediately and place in the refrigerator for 10 minutes.
WASABI CREAM:
- Mix the crème fraîche, wasabi paste, lime juice, and salt until smooth.
- Taste it: The sauce should be creamy with a distinct but not overpowering spiciness.
PONZU DRESSING:
- Mix together the soy sauce, lime juice, sesame oil, and honey. Season to taste.
SERVE:
- Cut the tuna across the grain into even slices about 5 mm thick.
- Arrange the avocado slices in a fan shape on the plates.
- Arrange the tuna slices so they overlap slightly, placing them both on top of and next to the avocado.
- Spread small dots of wasabi cream over the tuna.
- Drizzle the ponzu dressing over everything.
- Sprinkle spring onion rings, cilantro leaves, and black sesame seeds on top.
- Arrange lime wedges on top and finish with fleur de sel.
- Serve the Seifried Nelson Grüner Veltliner well chilled at 8–10 °C.
SIDE DISHES:
- Steamed Jasmine Rice with Sesame Oil
- Or: Asian Cucumber and Wakame Salad
Nutrition
