Tuna Scallopine with Parsley and Pomegranate Seeds

Name: Tuna Scallopine with Parsley and Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced shallot; 1 tablespoon red wine vinegar; 1 tablespoon pure maple syrup; 1 tablespoon drained capers; Salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil, plus more for rubbing; Four 5-ounce tuna steaks, about 1/2 inch thick; 1 cup flat-leaf parsley leaves; 1/2 cup pomegranate seeds; 1/2 fennel bulb, cored and very thinly sliced; Hot sauce

Servings: persons

1 tablespoon minced shallot
1 tablespoon red wine vinegar
1 tablespoon pure maple syrup
1 tablespoon drained capers
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for rubbing
Four 5-ounce tuna steaks, about 1/2 inch thick
1 cup flat-leaf parsley leaves
1/2 cup pomegranate seeds
1/2 fennel bulb, cored and very thinly sliced
Hot sauce

1
In a bowl, mix the shallot, vinegar, maple syrup, capers and a pinch of salt and pepper; let stand for 15 minutes.
2
Whisk in the oil.
3
Meanwhile, place the tuna between sheets of plastic wrap and pound until the steaks are 1/4 inch thick.
4
Rub with oil and season with salt and pepper.
5
Preheat a griddle.
6
Add the tuna and cook on one side only until lightly seared, 1 minute.
7
Transfer to plates, browned side up.
8
Add the parsley, pomegranate seeds and fennel to the dressing and season with hot sauce.
9
Toss gently, mound the salad over the tuna and serve right away.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon minced shallot, 1 tablespoon red wine vinegar, 1 tablespoon pure maple syrup, 1 tablespoon drained capers, and more.

Yes, Tuna Scallopine with Parsley and Pomegranate Seeds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!