Wine w/tuna

I was wondering what wine would go with tuna - no, not ahi - tuna as in tuna sandwiches. We usually make these once a week or so, and given the mustard and all I'll drink a beer with it. But, after looking into options, I found some info on Pan Bagnat. Man, what a difference and very tasty! Somewhere I read Chard would work with this, but on the way to the Chard I came across a Lagier Meredith Rose of Syrah. N-i-i-i-i-c-e.

Interesting. Are you talking tuna salad style with mayo etc? That certainly complicates it and asks for acid. I love the rose idea though. Makes me a picture a nice summer lunch. The more I think about Chard the more I think it works also since the tuna is fairly meaty versus delicate.

I've never tried, but might with this idea, but you need acid as Cris says. A rose would work. Chard? Not if it is the big blowsy, full oak, full malo chard. Look for something on the leaner side. Puligny for instance, Chablis may be too minerality but worth a try. Let's see if Dick Krueger chimes in, his ability to pair food/wine is over the top outstanding.

Nope, no mayo. I added nicoise olives, capers, sweet red peppers (actually pepperdews), and tomato to the tuna, and used a mix of olive oil and red wine vinegar to kind of bind it. (I used a Lite oil - should have used an EVOO.) I dressed the crusty bread with a mixture olive oil, red wine vinegar and dried herbs. The smell was heavenly, and I ain't going back to regular tuna sandwiches any time soon.

Wow. Interesting sounding recipe and I would think with those ingredients you may have opened it up to pairings with plenty of lighter bodied Mediterranean reds. Italy probably has some nice accompaniments but I know next to nothing of that nations wines.

Yeah, what I made was loosely based on a sandwich from Provence, called Pan Bagnat. I thought the rose of syrah was a good match, but I think the added crispness of a cinsault or counoise might have even been better. Plus, I'll definitely try some lighter reds next time.