' Willamette Valley Vineyards - Coriander Grilled Albacore & Citrus Fennel Salad

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Coriander Grilled Albacore & Citrus Fennel Salad

Coriander Grilled Albacore & Citrus Fennel Salad
Recipe by Chef Eric Nelson
At a Glance
Serves: 4-6

4-6 oz. albacore tuna steaks

1 fennel bulb

2 tbsp cilantro, chopped

4 tbsp coriander

1 orange

2 tbsp honey

Salt and pepper to taste

1 grapefruit 

2 tsp rice vinegar

4 tbsp oil


This citrus forward salad is a bright addition to a delicious meal. We suggest pairing it with our 2011 Estate Chardonnay because of it's aromas that lead with lemon zest, vanilla, and baked pastry. The palate of the 2011 Estate Chardonnay is smooth and creamy, yet vibrant and bright as it opens on the mid-palate with flavors of melon, grapefruit and subtle oak character.


Place cast iron pan over medium heat. Cut fennel tops off and slice bulb in half. Remove triangular root. On a mandolin, shave fennel as thin as you can. Place into small mixing bowl. Cut rind, including white pith off of the orange and grape fruit. Rough chop citrus into 1/4" cubes and place in bowl with fennel. Add remaining ingredients and mix well. Season steaks with salt, pepper, and liberal amounts of coriander. Sear in cast iron pan for approximately 4 minutes on each side until golden brown or until desired doneness. Serve citrus fennel salad over steaks.

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