Almond Encrusted Tuna with a Raspberry Pinot Noir Glaze

Ingredients

• 2 8-ounce yellowfin tuna steaks
• 2 cup(s) Pinot Noir
• 2 cup(s) toasted almonds, lightly salted and peppered
• 1/4 cup(s) corn starch
• 1 tablespoon(s) cracked pepper flakes
• Raspberries
• Salt & pepper
• 2 tablespoon(s) olive oil
• 2 tablespoon(s) butter

Preparation

1. Marinate tuna steaks for 1 hour in Estancia Pinot Noir.
2. Fine chop 1 1/2 cups of almonds and pepper flakes in coffee grinder or kitchen aid mixer, combine with corn starch on flat plate.
3. Remove steaks from wine, let drain on paper towel.
4. Coat well both broad sides of each steak with almond breading mix, let set 5 minutes.
5. Pre-heat non stick pan to medium high heat, add oil sear 1-2 minutes on each side or until nut coating is golden brown, remove from pan, set on service platter. * fresh Tuna is best eaten rare to medium rare
6. Lower heat to medium, deglaze pan with Estancia Pinot Noir, reduce wine by 2/3, add raspberries.
7. Remove from heat, add butter and remainder of nuts, serve around tuna on plate or platter.