With so much to be grateful for in 2015, we wanted to share one of the dishes we are preparing this Thanksgiving. We like to mix things up around here from time to time, and Thanksgiving in Northern California is a great time for tuna and other cool water seafood.


Renowned chef and food designer Deborah Fabricant created this gorgeous tuna appetizer for us to pair with our wildly successful 2014 Baby Blue Blanc. This dish is the perfect way to set the appetite for a typical holiday feast. The flavor of the sea, a hint of spice, and the umami from the sesame tuilles have made this one of our most successful winery dinner dishes. We have been asked to share this for awhile but felt the need to keep the secret till just the perfect time (now!). We encourage you to start a new Thanksgiving tradition with this dish and with Blue Rock Vineyard Wines.

tuna tartare pairing baby blue blance

For the Tuilles

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

1 1/2 teaspoon ground ginger

1/8 teaspoon sea salt

1/8 teaspoon freshly ground pepper

4 tablespoons unsalted butter

1/2 cup light corn syrup

1 tablespoon miso

1 1/2 teaspoon sesame oil

1/4 cup all-purpose flour


In a medium bowl, combine white and black sesame seeds, ground ginger, salt and pepper.

Heat over to 350 degrees. In a medium skillet, heat on lower heat until the butter and corn syrup are melted but not boiling.

Remove from the heat, stirring constantly, add the miso and sesame oil. Stir in sifted flour until well combined. Add the sesame seed mixture.

Using a non-stick baking mat, parchment paper or buttered baking sheets, drop spoonfuls of 1 teaspoon of batter, apart from each other on the baking pan (about 4 spoonfuls to a sheet). Bake until tuilles have browned slightly around the edges, about 6 minutes.

Let cool until crisp. Makes about 24 tuilles, 3 servings of 3 tuilles per plating.

Tuna Tartare - pairing with Baby Blue Blance

Tuna Tartare Filling

1 cup mayonnaise (or homemade aoili)

1 tablespoon Thai garlic-chile paste

1 tablespoon orange fish roe (Masago or Tobiko)

2 tablespoons minced whole green onions

1 tablespoon freshly squeezed lemon juice

1 lb. Sushi-grade tuna, chopped

Mix together all ingredients except the tuna.

Store covered in the refrigerator until serving time. Then mix in tuna just before serving.

Garnish with: chives, pickled ginger, and/or additional sesame seeds.

To Assemble:

Place a tuille on a plate, top with about 2 tablespoons of Tuna Tartare. Top with the second tuille and repeat, ending with a third tuille. Garnish and serve immediately.


Download this PDF for easy recipe reference.


Kenny Khan

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