SEARED TUNA WITH POMEGRANATE-LIME GLAZE

This fish is a nice change for your Yom Tov meal. I like to serve it at a meal that I’ll be serving a heavy meat, since it's so light and a little goes a long way.

SERVES 4–6

Tuna

• 1 lb (½ kg) tuna steak
• ½ tsp salt
• ¼ tsp pepper
• 2 Tbsp oil

Glaze

• ¼ cup pomegranate molasses
• 2 Tbsp olive oil
• ½ tsp lime zest
• juice of ½ lime
• 3 Tbsp honey • ½ tsp salt

Garnishes

• chopped pistachios
• pomegranate arils
• chopped scallions

1. Season tuna on all sides with salt and pepper. Heat a large frying pan over high heat; add oil. Sear for 45–60 seconds on each side.
2. Place all glaze ingredients into a bowl and whisk until combined. Set aside until ready to serve.
3. To serve, thinly slice the tuna and arrange on a plate. Drizzle the glaze on top and sprinkle with the garnishes.

(Originally featured in FamilyTable, Issue 660)