Wash beets and wrap individually in aluminum foil. Place on a pan and bake from 1 to 1 hour and fifteen minutes in a preheated oven at 180°C (350°F). Peel beets, cut into two and each side into four. In a pot, heat 15 mL (1 Tbsp.) of butter on medium heat and fry the beets for 5 minutes until colour appears. Add cream, season and reduce for about 3 minutes. Put aside.
With a mortar grind the spices. Cut the slices of tuna in two, season and sprinkle with spices on both sides. In a non-stick pot, heat on medium, 30 ml (2 Tbsp.) of butter and fry the tuna slices for 4 minutes on each side until pink or around 8 minutes on each side for well-done.
Serve tuna slices and beets, garnished with fresh coriander leaves.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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