© Tina Rupp
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

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.   ;More Easy Weekday Recipes  

How to Make It

Step 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.

Step 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.

Step 3    

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

Step 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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