Algerian-Style Tuna Fillets
Tuna fillets with pomegranate seeds, sea stars and flower salad: a powerful team: the tuna fillet shines with an extra dose of iodine and vitamin D.
Ingredients
- 3 pomegranate
- 1 Garlic clove
- 3 stalks cilantro
- 0.25 tsp cinnamon
- 4 tbsp olive oil
- 4 tuna fillets (180 g each, cut from the center)
- 4 filo pastry sheets
- 125 g baby salad mix (or other leafy greens)
- 12 edible flowers (caper or rose petals)
- 0.5 lemon
- Salt
- Pepper
Instructions
-
1.
Quarter pomegranates, remove seeds and set aside 2 tbsp for garnish. Place remaining seeds in a potato masher.
-
2.
Hang a fine sieve over a pot. Press the pomegranate seeds through the press into the sieve. Scrape the juice with a spoon through the sieve. Then simmer gently until syrupy and let cool slightly.
-
3.
Peel garlic and finely chop or crush with a garlic press. Wash cilantro, shake dry, pluck leaves and roughly chop. Mix garlic and cilantro with 2/3 of the syrup, cinnamon, and 1 tbsp olive oil.
-
4.
Place tuna fillets in a baking dish, drizzle with the juice mixture, cover, and marinate in the refrigerator for at least 2–3 hours (better overnight).
-
5.
Line a baking sheet with parchment paper. Cut filo sheets in half, brush 4 halves thinly with oil and lay remaining halves on top. Press filo layers into small nests on the tray with hands.
-
6.
Bake sea‑star shaped filo nests in preheated oven at 200 °C (fan: 180 °C, gas: level 3) for about 8 minutes until golden brown, remove and cool.
-
7.
Wash and dry salad greens. Remove flowers from stems and discard any wilted leaves. Gently mix greens and flowers in a bowl.
-
8.
Remove tuna fillets from the marination and drain.
-
9.
Grill tuna fillets in a hot grill pan or on a charcoal grill for 2–3 minutes per side. Meanwhile squeeze half a lemon.
-
10.
Whisk together remaining pomegranate syrup, lemon juice, and leftover olive oil to make a vinaigrette; season with salt and pepper and toss with the salad. Arrange salad, sea‑star filo nests, and tuna fillets decoratively on four plates or one platter. Sprinkle remaining pomegranate seeds over top and serve immediately.
