Email
Print
Ingredients
For 4 Serving(s)
tuna-scallopine-with-parsley-and-pomegranate-seeds
- 1 T minced shallot
- 1 T red wine vinegar
- 1 T maple syrup
- 1 T capers
- salt
- pepper
- 3 T extra-virgin olive oil
- 4 tuna steaks
- 1 c flat-leaf parsley leaves
- 1/2 c pomegranate seeds
- 1/2 fennel bulb
- hot sauce
Tuna Scallopine with Parsley and Pomegranate Seeds Directions
- In a medium mixing bowl, combine the shallot, vinegar, maple syrup, capers, and a pinch of salt and pepper. Allow to sit for 15 minutes, then whisk in the olive oil.
- Sandwich the tuna steaks between two sheets of plastic wrap and pound until ¼-inch thick. Rub with some olive oil, and sprinkle with salt and pepper.
- Preheat a griddle. Set the tuna on it, and lightly sear one side only , for about 1 minute. Transfer to plates, with the seared side up.
- Fold the parsley, pomegranate seeds, and sliced fennel into the dressing, and if using, season to taste with hot sauce. Toss gently to coat, and top each tuna steak with a mound of the salad, and serve immediately.