The tuna is the main element. It is in the chromatic range of the Champagne, bringing a meaty texture, freshness and sea flavors.
The black olives complement the tannic structure of the red wines that complete the Moët Impérial Rosé blend.
The pistachios bring richness, crunchiness and a toasted vegetal flavor in harmony with the Moët Impérial’s mellow notes acquired with age.
The raw tuna / black olive / pistachio combination creates a triptych complementing the structure, subtle tannins and effervescence of Moët Impérial Rosé.
RECIPE
Cut 400g of fresh tuna into small pieces. Roast a large handful of pistachios in a frying pan at medium heat. Chop 150g fresh black olives into quarters.
Place all ingredients in a bowl and season with salt, pepper and ½tsp of ground ginger and coriander. Pour 2tbsp olive oil and juice of 1 lemon over dry ingredients. Serve and enjoy.
