Thinking Outside the Bocks: Pesto Ahi Tuna

Hey Suds readers, turn down Radiohead’s The King of Limbs for a moment because it’s time to Think Outside the Bocks. I come to you from Julian Assange’s James Bond villain-esque underground cave where I’ve been tirelessly experimenting with flavors. This week it’s all about pesto.

OK, so what is it about pesto that is so good? If you were to ask George Costanza he would tell you that pesto is just some cultural phenomenon that he doesn’t understand. However, this is one area where George and I don’t see eye to eye. Pesto is delicious, and if you add it to seared Ahi tuna, and in turn combine that with sun-dried tomatoes all the better.

So, what will you drink with your crazy concoction? I recommend Founders’ Dirty Bastard Scotch Ale. It has a delicious malt flavor with strong caramel undertones. A subtle sweetness is rounded out with unmistakable hoppy ale finish, and its cloudy, dark, ruby red color is nearly as beautiful as its taste.

I’ll be honest I came across this combination by complete accident. I had heard of Founders from a friend, but I decided on Dirty Bastard because I haven’t had Scotch Ale in a long time. I was pleasantly surprised how well these two go together. The basil and the garlic of the pesto are complimented well by the sweetness of the beer. Although the hoppy ale notes are subtle, they go well with the mildness of the fish. I’d suggest swapping out regular pasta for a spinach-cheese ravioli or tortellini to increase the richness of the dish.

Thanks again for Thinking Outside the Bocks, feel free to comment with suggestions of beer/food combos.

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