Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Seared Tuna with Crushed Pistachio Crust

Seared Tuna with Crushed Pistachio Crust

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A fruity Frappato from Sicilia DOC balances the flavors of this elegant dish.


  • 1/2 Cup shelled pistachio nuts
  • Zest from 1 lemon
  • 1 Cup Green Beans
  • 1 10 oz. tuna fillets
  • Extra Virgin Olive Oil
  • 2 tablespoon Dijon mustard
  • 2 cloves of garlic, crushed
  • Salt and black pepper


Pre-heat the oven to 375 F.

Put the pistachio nuts and lemon zest into a food processor and pulse until the nuts are finely chopped, but not a powder. Set aside.

Trim the green beans and drop them into a pot of rapidly boiling salted water for 3-4 minutes.

Cut the tuna filet long ways into two oblong pieces, and rub with olive oil.

Heat an oven proof skillet on medium high heat. When the pan is hot, drop the tuna fillets into the pan and sear each side for 1 minute. Take the fillets off the heat, lather them with a tablespoon of mustard and roll them in the pistachios until they are covered with a thick layer.

Place the tuna back in the skillet and place into the oven for 3 minutes.

Plate the beans and then thinly slice tuna and place over the beans. Makes 2 servings.