Well, whoever invented this one has clearly never thrown a mouth-watering chunk of tuna on the barbie. That kind of charred deliciousness totally calls for red wine. Maybe not your blockbuster Cab Sav, but a medium-bodied Shiraz, or a Pinot Noir from a cool region - let’s say Grampians or Henty in Victoria.
Here’s the thing: red wine can certainly overwhelm light and delicate seafoods, like white fish, prawns, or oysters, so for these you’d be better off with an unoaked white – like Riesling or Semillon. But rich, oily fish like salmon, swordfish, or your charred tuna will go gangbusters with lighter style reds. Bonus: lighter reds - and older reds - are much less likely to stain your teeth. It’s all to do with the anthocyanins. Later!