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Recipe by Chaya Suri Leitner

Seared Tuna with Pomegranate-Lime Glaze

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Seared Tuna with Pomegranate-Lime Glaze
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
20 Minutes
Diets
- Pescatarian - Gluten Free

This fish is a nice change for your Yom Tov meal. I like to serve it at a meal that I’ll be serving a heavy meat, since it’s so light and a little goes a long way.

Ingredients

Tuna

  • 1 pound (1/2 kilogram) tuna steak

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons oil

Glaze

  • 1/4 cup pomegranate molasses

  • 2 tablespoons olive oil

  • 1/2 teaspoon lime zest

Garnishes

  • chopped pistachios

  • pomegranate arils

  • chopped scallions

Directions

Prepare the Tuna

1.

Season tuna on all sides with salt and pepper. Heat a large frying pan over high heat; add oil. Sear for 45–60 seconds on each side.

Prepare the Glaze

1.

Place all glaze ingredients into a bowl and whisk until combined. Set aside until ready to serve.

To Serve

1.

Thinly slice the tuna and arrange on a plate. Drizzle the glaze on top and sprinkle with the garnishes.

Credits

Food and Prop Styling by Renee Muller Photography by Moishe Wulliger

Recipe tags

chaya suri leitner light limes pomegranates spiceandzest tuna
Seared Tuna with Pomegranate-Lime Glaze

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