Recipe: Crudo di Tonno Alla Battuta (Carpaccio of Tuna)

Makes 4 servings.

Trim and skin tuna loin with a very sharp knife; cut tuna into 2-ounce slices. Place tuna slices between two pieces of plastic wrap and gently pound paper-thin (tuna is served raw). Place tuna carefully in the center of a plate.

Salsa: In a bowl, combine the red onion, capers, garlic, olives parsley and lemon zest. Add olive oil, salt and pepper; stir to combine. Place 2 tablespoons of the salsa on the tuna. Spread the remaining salsa evenly all around the tuna. Build a very small salad of microgreens in the middle of the tuna. Lightly drizzle with extra virgin olive oil.

Wine: Barboursville Pinot Grigio 2008, a flavorful wine with apple, pear, and a touch of pineapple. It's dry and well-balanced with a gentle finish. Or serve with Barboursville Vintage Rosé 2008, which has a stone fruit nose and palate with hints of pineapple and mango in pleasingly astringent profile. This wine has a lingering, vibrant finish. -- Luca Paschina, winemaker, Barboursville Vineyards