Seared Tuna with Pomegranate Pickled Onions

 
  • Cooking and Prep: 20 m
  • Serves: 4
  • No Allergens

 

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Seared Tuna Dish

  1. Heat three tablespoons of the oil over medium heat in a large nonstick frying pan.

  2. Add the onions and cook for seven minutes, stirring often, until they are soft and lightly browned. If they start to brown too much, reduce the heat.

  3. Add the vinegar, sugar, salt and pepper and stir. Add the juice, turn the heat up to high and cook for three minutes, stirring often, or until the liquid is reduced by half.

  4. Scoop into a bowl. The onions may be served warm or cold They can be made up to three days in advance.

  5. Heat the pan over high heat and add the remaining 1/2 tablespoon of oil. Add the tuna steaks and cook for one to one and a half minutes, per side, for rare, longer if you like your tuna more cooked.

  6. Remove from the pan to a cutting board and slice, and then place onto a platter. Add the pickled onions on top.

About

Sponsored by Heaven & Earth



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
s

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP