Rosé Sangria & Tuna Tartar
Rose Sangria:
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Recipes From: https://cooking.nytimes.com/
Yield: 12 servings
2½ cups mixed red and pink fruit of your choice (raspberries, halved strawberries, cubed apple with red or pink skin, peeled pink grapefruit and blood orange sections, pomegranate seeds)
2 tablespoons granulated sugar
½ cup triple sec
2 (750-milliliter) bottles rosé wine, chilled
1 cup pomegranate juice, chilled
Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.
Tuna Tartar:
1 teaspoon grated ginger
olive oil, as needed
½ pound tuna, best quality available, small diced
¼ cup English cucumbers, diced small
2 shallots, minced
pinch Aleppo chili flake
1-2 tablespoons finely chopped fresh mint leaves, Italian parsley leaves and dill fonds
your favorite potato chips for serving
Heat a drizzle of oil olive in a small pan. Sauté the ginger and ginger for 1-2 minutes, until soft. Set aside to cool. Place a small bowl over a larger bowl filled with ice. Add the tuna, sautéed ginger, cucumbers and shallot. Season with a pinch of Aleppo chili flake and a pinch of salt and add as much herbs as you like. Mix well. Taste for seasoning. Serve in a chilled glass with your favorite potato chips.