Spice it Up: White wine sangria, tuna carpaccio | PostIndependent.com

Spice it Up: White wine sangria, tuna carpaccio

Tuna carpaccio
Susie Jimenez / Provided |

Let’s talk cocktails and how easy they are: You just put them in a dispenser and sit back. I think sangrias have many ways of being approached, but this one is simple with a bite. Sangria means to let it bleed, so you want to make this ahead of time.

White Wine Sangria

2 bottles Pinot Grigio

1 orange, sliced

1 tablespoon ginger, rough chop

1 peach, sliced

1 cup cantaloupe, diced

1/2 cup vodka

1/4 simple syrup (equal parts of sugar and water 1/2 cup each, place in saucepan over medium heat for five minutes, set aside and cool)

In a dispenser, place wine, vodka and simple syrup. Then start muddling each fruit separately five times in a tall glass and place each item in the dispenser with the liquor. Allow it to sit for at least four hours or overnight would be preferable. Serve over ice and a splash of soda water, sprig of mint.

Summer is not quite over, so continue to enjoy what the season continues to give you.

What goes well with this sangria is a great tuna carpaccio. You will get comfortable with this one really fast because you will love it. You can make this into a large platter as well so that it becomes a family style.

Tuna Carpaccio

4 3-ounce portions of ahi tuna (sushi grade)

8 kalamata olives, sliced

1 shallot, small diced

1 cucumber, small diced

4 basil leaves, sliced

1/4 cup sun dried tomatoes, sliced

Arugula or endive

Between two pieces of plastic film, place a touch of olive oil and one piece of the tuna and gently pound it to your desired thinness. Place on a plate, then brush with the mustard lime sauce. Sprinkle a little bit of all the ingredients on top of it and either arugula or shaved endive. Sprinkle sea salt and pepper on top, and you are ready. Serve it with toasted baguette.

Mustard Lime Sauce

1/4 dijon mustard

1 lime, juiced

2 tablespoon olive oil

Salt and pepper

1 teaspoon cumin

Mix with a whisk in a bowl until blended.

Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at susiespiceitup@gmail.com or 970-948-4096.


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