If you've visited Beringer in St. Helena, there's a good chance you've eaten at Gott's Roadside — or at minimum walked past it and thought about stopping. It's a Napa institution, known for its burgers and garlic fries, but the dish that keeps people coming back is the ahi tuna tacos. Fresh tuna, spicy sauce, creamy avocado, and a clean slaw — casual in format but anything but ordinary in flavor.
This is our take on that dish, built for home kitchens and paired with Beringer Private Reserve Chardonnay. The wine's citrus blossom, stone fruit, and creamy oak profile is a natural counterpart to the tuna's soy-ginger marinade and the heat of the Sriracha mayo.
At a Glance
- Dish: Seared ahi tuna tacos with Sriracha mayo, purple cabbage slaw, and avocado
- Wine Pairing: Private Reserve Chardonnay
- Inspired By: Gott's Roadside, St. Helena, CA
- Serves: 4 (8 tacos)
- Total Time: ~35 minutes (including marinade)
- Why It Works: The Chardonnay's citrus and stone fruit character mirrors the tuna's soy-lime marinade; its creamy texture balances the Sriracha heat
Why This Pairing Works
Ahi tuna is a lean, clean protein that takes well to bright, acidic sauces. The soy-sesame-lime marinade here pulls the tuna toward umami and citrus — flavors that find a direct counterpart in a well-made California Chardonnay.
Private Reserve Chardonnay — with its notes of lemon curd, citrus blossom, peach, and well-integrated oak — has the fruit and acidity to match the marinade and the body to stand up to the Sriracha mayo. The creamy texture of the wine softens the heat without extinguishing it, leaving the pairing in balance.
| Taco Element | What It Does for the Wine |
|---|---|
| Soy-sesame-lime marinade | Umami and citrus that mirror the wine's fruit and acidity |
| Sriracha mayo | Heat that the Chardonnay's creaminess tempers |
| Purple cabbage slaw | Crunch and vinegar lift that refreshes the palate between sips |
| Fresh avocado | Creaminess that echoes the wine's barrel-aged texture |
Ahi Tuna Tacos
Serves: 4 (8 tacos)
Total Time: ~35 minutes
Ingredients
For the Tuna
- 1 lb fresh ahi tuna steaks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice
- 1 tsp fresh ginger, grated
- Salt and pepper to taste
- 1 tbsp vegetable oil (for searing)
For the Slaw
- 1 cup shredded purple cabbage
- ¼ cup fresh cilantro, chopped
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- Salt and pepper to taste
For the Sriracha Mayo
- ¼ cup mayonnaise
- 1 tbsp Sriracha (or more to taste)
- 1 tsp honey or agave syrup
To Assemble
- 8 small corn tortillas, warmed
- Sliced avocado
- Lime wedges
Instructions
-
Marinate the Tuna
In a bowl, whisk together soy sauce, sesame oil, lime juice, grated ginger, salt, and pepper. Cut the tuna into bite-sized cubes and add to the marinade. Toss to coat and let sit for 15 to 20 minutes. -
Make the Slaw
Combine shredded purple cabbage, cilantro, rice vinegar, and lime juice. Season with salt and pepper, toss well, and set aside to meld. -
Make the Sriracha Mayo
Whisk together mayonnaise, Sriracha, and honey until smooth. Adjust heat level to taste. -
Sear the Tuna
Heat vegetable oil in a skillet over high heat until shimmering. Add the marinated tuna in a single layer and sear for 1 to 2 minutes per side — the outside should be just cooked while the center remains rare. Remove from heat immediately. -
Assemble
Spread Sriracha mayo onto each warm tortilla. Add a few pieces of seared tuna, a spoonful of slaw, and sliced avocado. Squeeze fresh lime over the top and serve immediately.
Tip: The key to seared ahi is a very hot pan and very short cook time. Tuna continues cooking off the heat — pull it the moment the exterior changes color on the second side.
SHOP PRIVATE RESERVE CHARDONNAY
Serving Tips
- Serve the Chardonnay well chilled, around 50°F, so its citrus notes are at their most expressive
- Warm the tortillas directly on the gas burner or in a dry skillet for a slight char that adds flavor
- For a larger group, the recipe doubles easily — marinate the tuna in batches and sear in stages to keep the pan temperature high
Frequently Asked Questions
What wine pairs with ahi tuna tacos?
White wines with good acidity and citrus character pair best with ahi tuna tacos. Chardonnay is a strong choice when the dish includes creamy elements like avocado and mayo — its body and texture provide a counterpoint to the creaminess while its fruit character complements the tuna's soy-lime marinade. Beringer Private Reserve Chardonnay, with notes of lemon curd, peach, and toasted oak, is a well-matched option.
How do I know when seared ahi tuna is done?
Ahi tuna for tacos should be seared on the outside while remaining rare in the center. In a very hot pan with a thin film of oil, this takes approximately 1 to 2 minutes per side for cubes or 1-inch steaks. The tuna is ready to flip when the exterior color has changed about a quarter of the way up the side. Remove it from the pan the moment the second side is seared — it will continue to cook from residual heat.
Can I use frozen ahi tuna?
Yes, but quality matters. Look for sushi-grade frozen ahi tuna, which has been flash-frozen to food-safe standards. Thaw it fully in the refrigerator overnight before marinating. The texture will be slightly less firm than fresh, but the flavor and the sear will still work well.
What is Gott's Roadside?
Gott's Roadside is a Napa Valley institution located on Main Street in St. Helena, just down the road from Beringer Vineyards. Originally opened in 1949 as Taylor's Refresher, it has been a staple of the local dining scene for decades. It's known for its burgers, garlic fries, and ahi tuna tacos — a casual counterpoint to the valley's more formal dining options. Visit gotts.com for locations and current menu.
SHOP PRIVATE RESERVE CHARDONNAY
Pair this with a visit to St. Helena. Learn more about spending a day around Beringer Vineyards and what the town has to offer.
