Pairing for Tuna Tartare?
I cannot argue against a Rosé sparkler, but have to admit that I am partial to PN in a bit bigger way. I also like some of the Central Coast Syrahs with my ahi. I probably do more still versions of PH, and Syrah, but sparklers are wonderful too, especially if there is some heat.
I've mentioned it in other thread, but some years ago, we did a tasting with Chef Mark Miller. IIRC, we did six Asian dishes from around the continent - totally different preps. Along with those, we did six beers/wines. All were OK, but the hands-down winner was a Brut Rosé, and it was the number 1 in 5 of the 6 dishes, and then second in that last to a Riesling.
Never discount a Brut Rosé, especially with any Asian-influenced dish.