Tuna Scallopine with Parsley and Pomegranate Seeds
Recipe from Food & Wine

This book, Bottega Favorita, focuses on chef Frank Stitt's creative use of Italian and Southern ingredients.


Tuna Scallopine with Parsley and Pomegranate Seeds
Tina Rupp

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Dinner, European Cuisine, Fennel, Fish and Seafood, Italian Cuisine, Light Dinners, Tuna, Tuna Steak
 
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Ingredients
  • 1  tablespoon
    minced shallot
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  • 1  tablespoon
    red wine vinegar
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  • 1  tablespoon
    pure maple syrup
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  • 1  tablespoon
    drained capers
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  •  
    Salt and freshly ground pepper
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  • 3  tablespoons
    extra-virgin olive oil, plus more for rubbing
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  • 4  5-ounce
    tuna steaks, about 1/2 inch thick
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  • 1  cup
    flat-leaf parsley leaves
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  • 1/2  cup
    pomegranate seeds
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  • 1/2 
    fennel bulb, cored and very thinly sliced
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  •  
    Hot sauce
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Directions
1.
In a bowl, mix the shallot, vinegar, maple syrup, capers, and a pinch of salt and pepper; let stand for 15 minutes. Whisk in the oil.
2.
Meanwhile, place the tuna between sheets of plastic wrap and pound until the steaks are 1/4 inch thick. Rub with oil and season with salt and pepper.
3.
Preheat a griddle. Add the tuna and cook on one side only until lightly seared, 1 minute. Transfer to plates, browned side up.
4.
Add the parsley, pomegranate seeds, and fennel to the dressing and season with hot sauce. Toss gently, mound the salad over the tuna and serve right away.
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