As part of my fish odyssey I'm using Fridays' traditional status as Fish Day to expand my skillz with cooking fish. So far that's included fish pie, paella and portuguese shellfish stews (yum). Last Friday I decided to cook tuna steaks in a Moro-esque style.
Tuna steaks in pomegranate with grilled fennel salad
2 tuna steaks
3 tablespoons of pomegranate molasses
teaspoon of cinnamon
2 bulbs of fennel
Bunch of flat leaf parsley
Handful of coriander
Mix together the pomegranate molasses, two tablespoons of olive oil and the cinnamon in a bowl before adding the tuna steaks and making sure all sides make contact with the marinade. Let it marinade for a couple of hours if you can, but half an hour will be fine.
Start heating up a griddle pan.
While the tuna is marinading, chop the fennel top-to-bottom and douse in olive oil. When the griddle pan is smokin', throw on the fennel and let it cook til it is becoming translucent and is charred in the right places. Remove from the pan and put in a salad bowl. Mix up a dressing with sherry vinegar, olive oil, salt and pepper and pour over the fennel. Roughly chop some flat leaf parsley and mix into the salad.
Now it's time to cook the tuna. Ensure the griddle pan is still sizzling hot and place the tuna steaks on. Depending on the thickness of the steaks and how you like it, you could cook them for as little as one minute each side.
I served it with fried potatoes and a garlic yoghurt, which worked really well. I love the rich tanginess of the pomegranate molasses combined with the sultry saltiness of the tuna steaks, and the parsley and fennel with their own fragrant notes. It's amazing how a few exciting (but easy enough to find) ingredients can teleport you to Mediterranean holidays, al fresco dining, warm breezes, sea air... Speaking of which, I've just booked my summer holiday - two weeks in Croatia and Bosnia. Mmmmm.