Cookstr.com

Crusted Ahi Tuna with Pomegranate Vinaigrette

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Fantastico

Published by Clarkson Potter

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.

Serves4

CostModerate

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursecold appetizer

Dietary Considerationegg-free, lactose-free, raw

Equipmentmortar and pestle

Mealdinner

Moodadventurous

Ingredients

  • 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 
  • 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

Instructions

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.

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

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.

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.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password