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Seared Tuna With Pomegranate-Lime Glaze

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 Ill 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)

 

 

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