← Back to Search Results
Italian
Crusted Ahi Tuna with Pomegranate Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I remember spending a few days with my wife Eileen in Porto Fino in Italy, which is simply beautiful. One day, we went to a big seaside restaurant called Il Delfino, arriving about 11 in the morning and staying through the early afternoon. We sat on the terrace, with the water glinting blue and silver and the fishing boats bobbing on the horizon, and ordered raw tuna with pomegranates, lemon, and basil. It’s that memory that inspired me to create this dish. It’s a great way to serve one of my all-time favorites, raw ahi tuna, but be sure to buy the freshest, best fish you can. Look for bright color, firm flesh, and no odor except a faint whiff of the sea.

Yield: Serves 4

Ingredients

Tuna:

  • 1/2 cup crushed coriander seed
  • ½ cup fennel seed
  • 1/3 cup cracked black peppercorns
  • 1/3 cup pink peppercorns (optional)
  • Two 8-ounce log-shaped pieces sushi-grade #1 ahi or bluefin tuna
  • Kosher salt 

Vinaigrette:

  • 1 cup fresh or store-bought pomegranate juice
  • 1/3 cup high-quality sherry vinegar
  • Juice of 1 lime
  • 1 medium shallot, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1 cup extra virgin olive oil 
  • Kosher salt 
  • Sea salt or Cyprus Black Salt
  • Pomegranate seeds, for garnish, optional
  • 4 lime wedges, for garnish

Directions

 

1.    In a spice grinder or mortar and pestle, crush the coriander seeds, fennel seeds, and peppercorns. Transfer to a shallow bowl and stir to mix.

2.    Lightly season the tuna pieces with salt. Roll each log in the crushed seed mixture until completely covered, including the ends.

3.    Meanwhile, make the vinaigrette: in a blender, mix together the pomegranate juice, vinegar, lime juice, shallot, and mustard. Slowly blend in the olive oil until incorporated. Add the basil and chives.

4.    Slice the tuna logs into 1/2-inch-thick shingles and layer them on each of 4 plates. Drizzle with the vinaigrette and garnish with sea salt and cracked pepper and, if desired, pomegranate seeds. Garnish each plate with a lime wedge and serve.

 


© 2007 Rick Tramonto
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving

815kcal (41%)
302mg (13%)
37g
15g
64g (99%)
0g
9g (47%)
44g
8g
43mg (14%)
8g
33g
189mg
1079mg
753mcg RAE (25%)
11mg (18%)
338mg (34%)
13mg (70%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
raos-cookbook Rao's Cookbook
by Frank Pellegrino
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?