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Tuna Scallopine with Parsley and Pomegranate Seeds
© Tina Rupp

Tuna Scallopine with Parsley and Pomegranate Seeds

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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.

  1. 1 tablespoon minced shallot
  2. 1 tablespoon red wine vinegar
  3. 1 tablespoon pure maple syrup
  4. 1 tablespoon drained capers
  5. Salt and freshly ground pepper
  6. 3 tablespoons extra-virgin olive oil, plus more for rubbing
  7. Four 5-ounce tuna steaks, about 1/2 inch thick
  8. 1 cup flat-leaf parsley leaves
  9. 1/2 cup pomegranate seeds
  10. 1/2 fennel bulb, cored and very thinly sliced
  11. Hot sauce
  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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