Pan Seared Tuna Loin with Pomegranate Soy Gastric
Maynard Oestreich, Executive Chef of Benicia’s Sailor Jack’s restaurant, offers readers this delicious and easy to make dish. Use the freshest ingredients you can find. Prepare the Ahi, Pomegranate Soy Gastric, fingerling potato, and Arugula recipes as below, then combine into one dish.
Ahi:
Ingredients
3 lb Tuna loin, skin removed & bloodline removed (black meat on outer edge)
2 Tbs Light olive oil
3 Tbs Cajun seasoning
½ Tbs Fresh cracked black pepper
Apply 1 tbs oil to tuna loin, season with pepper & Cajun spice. Heat remaining oil in large sauté pan. When oil is smoking slightly, sear tuna on all sides and cook to desired doneness. I prefer barely cooked but there are health risks assumed by diners. If you prefer the tuna more well done preheat oven to 350 degrees and cook for 8-10 minutes for medium or 12-14 minutes for well done. This will vary with thickness of loin.
Pomegranate Soy Gastric:
Ingredients
1 cup Pomegranate juice
½ cup Honey
¼ cup Balsamic vinegar
2 Tsp Soy sauce
Combine ingredients and simmer until reduced by 1/3 volume
Fingerling Potatoes
Ingredients
1.5 lbs German fingerling potatoes, washed and cut in half lengthwise
3 Tbs Light olive oil
Salt & black pepper to taste
1 Pinch chopped fresh rosemary
Preheat oven to 350 degrees. Toss potatoes in oil and rosemary, and bake on cookie sheet for 18 minutes.
Arugula
Ingredients
¾ Lbs Fresh baby arugula
3 Tbs Fine extra virgin olive oil
Toss ingredients together.
Final Assembly:
Arrange potatoes, warm, in the center of each plate. Top with arugula. Slice tuna ½ – 1”, place over arugula and drizzle with Pomegranate Soy Gastric. Sprinkle with pomegranate seeds, fresh and in-season.
