Ruby Fresh Tuna Scallopine with Pomegranate Arils

Tuna Scallopine Pomegranate Arils


1 Tbl minced shallot
1 Tbl red wine vinegar
1 Tbl pure maple syrup
1 Tbl drained capers
Salt and Pepper
3 Tbl extra virgin olive oil
4, 5 oz tuna steaks, about 1/2 inch thick
1 cup flat leaf parsley (optional)
1/2 cup Ruby Fresh Pomegranate Arils (seeds)
1/2 fennel bulb, cored and thinly sliced
Hot sauce


In a bowl, mix the shallot, vinegar, maple syrup, capers, and a pinch of salt and pepper; let stand for 15 minutes.  Whisk in the oil. Place the tuna between sheets of plastic wrap and pound until steaks are 1/4 inch thick.  Rub with oil and season with salt and pepper If you prefer seared tuna, preheat a griddle. Add the tuna steaks and cook on one side only until lightly seared, 1 minute. Transfer to plates, browned side up. Add the parsley, Ruby Fresh Pomegranate Arils, and fennel to the dressing and season with hot sauce.  Toss gently, mound the salad over the tuna and serve right away.