2. Paprika-spiced seared ahi tuna with marinated garbanzo beans, Castelvatrano olives, and pea sprouts, served with Batch #1800 saison
This beautiful presentation sees very rare slices of tuna that have been crusted in a blend of paprika and coriander and seared for just a few seconds. They stand proudly like a fence, hiding an herbaceous garbanzo bean, olive, and lemon mound, all topped with a bright pile of pea sprouts. The deep-red and silky rich tuna glows with a spicy chili oil drizzle, while the salad hidden within brings a fresh, earthy, and soft contrast.
“This dish was a joy to create,” McCarthy said. “I wanted something that was visually stunning and with a depth of flavor that would pair with our saison-style, Batch #1800.”
The Batch #1800 is a Belgian-style saison that has a sharp stringency from its yeast, yet is light and dry. “This saison is perfect for the tuna dish as it doesn’t overpower it as many more complex beers would,” McCarthy said. “Instead, the lean and citrusy characteristics cut through the spice of the tuna crust and the richness of the garbanzos.”
