Tuna Scallopine with Parsley and Pomegranate Seeds

Contributed by Frank Stitt

For a Taste of: Italy
Try this book: Bottega Favorita

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

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.
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.
Preheat a griddle. Add the tuna and cook on one side only until lightly seared, 1 minute. Transfer to plates, browned side up.
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.