Tuna Tartare with Pomegranates
Pomegranate gives this no-cook tuna tartare an extra burst of flavor and nutrition.
Ingredients
Tuna Tartare
- 3/4 pound very fresh tuna
- Grated zest of 1 lime
- 3 Tablespoons freshly squeezed lime juice
- 3 Tablespoon freshly squeezed orange juice
- 3 Tablespoons olive oil
- 1/2 garlic clove crushed
- 8 dashes Tabasco sauce
- 1 Tablespoon Kosher salt
- 1 teaspoon black pepper
- 1/4 cup minced scallions white and green parts (2 scallions)
- 1 teaspoon minced fresh jalapeno pepper seeds removed
- 1/4 cup pomegranate berries plus 4 tablespoons for garnish
Pomegranate Dressing
- 1/2 cup pomegranates
- 1/2 cup good olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Tuna Tartare
- Dice tuna into 1/4 inch cubes and place in a bowl.
- In a non-reactive bowl, combine the citrus juices and gently whisk in the olive oil. Add the garlic, Tabasco sauce, salt, pepper, scallions, jalapeno seeds, and pomegranate berries.
- Pour vinaigrette over the tuna and gently incorporate.
- Place mixture in refrigerator for one hour.
- Remove from refrigerator and divide the tartare evenly among four plates. I usually place the tartare inside of a round cookie cutter for a pretty presentation. Sprinkle about 1 tablespoon of the extra pomegranate seeds over the tartare and serve with Pomegranate Dressing or an extra drizzle of good olive oil.
Pomegranate Dressing
- Place pomegranates into the mortar and pound them with the pestle until they have been crushed. Add the oil, salt, and pepper and continue to grind the ingredients until they are well combined. Strain the ingredients through a sieve over a bowl. divide dressing among the four plates and spoon on top of the tuna tartare. You can use a food processor instead of the mortar and pestle for combining the ingredients.
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