Recipe of the Week: Seared Yellowfin Tuna with Pomegranate Salsa

This is a tuna dish that will be served with a side of mixed greens with pomegranate vinaigrette and Red Bartlett pear slices.

Be sure to purchase only sushi grade yellowfin (or ahi) tuna because you're going to serve the fish very rare. In fact, don't buy the tuna from your fishmonger if he didn't receive his shipment that day.

SEARED YELLOWFIN TUNA with POMEGRANATE SALSA

1 8-10 oz. yellowfin tuna steak
1 pomegranate, seeded
1 Red Bartlett pear, cored and sliced
1 container mixed greens or 1 head field greens
4 oz. feta cheese
kosher salt, cracked black pepper, olive oil to cook

Pomegranate Vinaigrette:
1 tsp. dijon mustard
1 tsp. honey
2 tbsp. red wine vinegar
2 tbsp. pomegranate juice
2/3 cup light olive oil
salt and pepper to taste

Pomegranate Salsa:
1/2 tsp. dijon mustard
2 tsp. honey
2 tsp. red wine vinegar
4 tbsp. pomegranate juice
1 clove garlic
1 pinch kosher salt
1/4 tsp. black pepper
1/4 cup light olive oil
1/4 cup extra virgin olive oil
3 tbsp. capers (drained)
3 tbsp. walnuts, chopped
3 tbsp. pomegranate seeds

1. To begin, you'll need to clean your pomegranate to extract the seeds. This can be done easily by slicing the pomegranate into wedges and putting them into a large bowl half-filled with water. Begin popping the seeds out of the pulp. The seeds will sink to the bottom of the bowl and the pulp will float to the surface. Scoop out pulp with a strainer and discard. Strain water until only the seeds remain.

2. Prepare vinaigrette and salsa so it can be refrigerated for at least 30 minutes before serving tuna. For the vinaigrette, whisk together mustard, honey, vinegar, and juice in a small glass bowl. Next, pour in oil slowly while whisking vigorously until vinaigrette thickens to dressing consistency. Season to taste with salt and pepper. Cover with plastic wrap and place in fridge.

3. For the salsa, put mustard, honey, vinegar, juice, garlic, and salt and pepper into a blender and combine. Remove access cap in blender lid and slowly drizzle in light olive oil, then extra virgin, on low setting. This should be thicker than the vinaigrette. Pour mixture into a separate bowl and add capers, walnuts, and pomegranate seeds and refrigerate.

4. Rinse mixed greens. When thoroughly dried, add about half to a mixing bowl along with feta cheese. Season with salt and pepper.

5. Bring nonstick frying pan to medium-high heat. Lightly coat both sides of tuna steak with olive oil and season with salt and pepper. Hint: Before cooking, score the tuna against the grain on one side with a sharp knife, about a quarter-inch deep and a quarter-inch between each slice. This will allow for much easier slicing after tuna is seared.

Sear the tuna for 30 seconds to a minute on first side, then flip and repeat. You want the tuna rare so be sure not to overcook it. Once seared, remove from pan. Using your pre-scored cuts as your guide, slice the tuna into uniform strips.

6. To plate this dish, toss mixed greens lightly in vinaigrette and add to plate slightly off-center. Surround greens with pear and tuna slices, and spoon pomegranate salsa atop tuna.

Serves 2.

(Note: The picture above doesn't show pomegranate seeds because the store didn't have fresh pomegranates the night I made this. The seeds make the dish, so I was disappointed, to say the least. You can also top the salad with pomegranate seeds, and while I used bottled organic pomegranate juice, you can certainly use fresh seeds and a squeeze of lemon juice to make your own for the vinaigrette and salsa.)

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[Lisa D]

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