The Wine Skinny Cooks - Spice Up Supper!

This issue's menu puts the spice cabinet to good use, with aromatic, flavorful results. Start things off with nibbly walnuts in a sweet and spicy glaze, then cool off with a chilled roasted red pepper soup laced with earthy cumin. For the main course, a toasted coriander crusted tuna steak is sliced and served over greens with a savory couscous that sparkles with dried mint, currants and pinenuts.

Finally, top things off with rich, fudgey Pots de Crème that are accented with the complex warmth of allspice. It's one of our favorite, go-to desserts!

Nibble: Sweet & Spicy Walnuts paired with your favorite bubbly!

First Course: Chilled Roasted Red Pepper Soup paired with a Sauvignon Blanc from Robyn's Picks.

Main Course: Spice-Crusted Tuna over Salad Greens
Toss together this quick spice rub - it keeps well and works beautifully on firm fish steaks like tuna, swordfish and bluefish.

½ cup whole coriander seeds
¼ cup whole cumin seeds
2 tablespoons kosher salt
2 tablespoons cracked black pepper

In a small dry skillet, toast coriander and cumin seeds just until fragrant. Crush with a mortar and pestle (or use a spice grinder), along with salt and pepper.

Lightly drizzle tuna steaks with a bit of olive oil, then pat in plenty of the spice mixture. You want a nice coating on all sides. Sear in a very hot iron skillet, or grill quickly over hot coals so that the edges form a crust, but the interior is still raw.

Slice in medium-thin strips and arrange over salad greens that have been seasoned with kosher salt and pepper and drizzled with good quality extra olive oil.

Couscous with Pinenuts & Currants
2 cups couscous
2 cups chicken stock
1/4 teaspoon cumin
1 large garlic clove, chopped (or more to taste)
1/2 teaspoon salt
1 green onion (green part only), chopped
4 tablespoons dried currants, soaked in hot water and drained
3 tablespoons pine nuts, toasted
1 roasted red bell pepper, chopped
1/2 teaspoon dried mint
1 tablespoon extra virgin olive oil

Bring chicken stock, cumin, garlic, and salt to a boil in a medium saucepan. Remove from heat, stir in couscous. Cover and let stand for 5-8 minutes (check couscous package for cooking time).

Fluff couscous with a fork, then stir in green onion, currants, pine nuts, roasted pepper, dried mint and olive oil. Toss well to combine. Reheat gently if necessary.

Wine Match: One of the Chardonnays in this issue's Richard's Picks.

Dessert: Pots de Crème
Keep the spice theme going by adding a couple of broken cinnamon sticks to your coffee grounds before brewing!