For a Taste of: ItalyTry this book: Bottega FavoritaThis book focuses on chef Frank Stitt's creative use of Italian and Southern ingredients.;More Easy Weekday Recipes

Frank Stitt
Frank Stitt
January 2009

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement