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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.
1 pound (1/2 kilogram) tuna steak
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1/4 cup pomegranate molasses
2 tablespoons olive oil
1/2 teaspoon lime zest
3 tablespoons Gefen Honey
1/2 teaspoon salt
chopped pistachios
pomegranate arils
chopped scallions
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.
Place all glaze ingredients into a bowl and whisk until combined. Set aside until ready to serve.
Thinly slice the tuna and arrange on a plate. Drizzle the glaze on top and sprinkle with the garnishes.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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