We cooked the black rice* with salt and pepper and then incorporated curcuma, cinnamon and mild curry. Into the rice we also added some cherry/beetroot purée that we had made (just pitted cherries, cooked beetroot and a little water to thin it out).
We pan seared the tuna with salt and ample black pepper.
The combination was excellent. The most important spices in making this dish go with port are cinnamon, curry and black ground pepper.
For the sauce, we thinned the beetroot/cherry purée with the very flavorful, concentrated ride that which was left from cooking the rice.
*The Italian black rice that I use is called Venere Nero it is dark and meaty and goes well with a meaty fish like tuna and meaty fruits like cherries and it also stands up to the bitterness of some of these spices.