Seared Tuna with Pomegranate Topping

With all those beautiful pomegranates appearing in our stores, it was impossible to resist making Ruth-Anne Adams' pomegranate almond topping. Oh sorry, let me back up. Ruth-Anne is the chef at Casablanca restaurant where I did my internship. Her beet salad with this crunchy, juicy, sweet, and sour topping is one of my favorite fall dishes. The pomegranate topping is so good, I can eat it all by itself, but it does make a great accompaniment to salads, poultry, pork, and lamb. As I found out last night, it even goes well on fish as long as it's dense and bold like tuna. Although tuna with pomegranates seemed like an unusual combination, the celery root that I served with them pulled it all together beautifully. Silky tuna with creamy celery root, punctuated with a little juicy crunch -- yum! It was one of those dishes where the whole is much greater than the sum of its parts.

For tips on removing pomegranate seeds, see California Pomegranates site.

To make the topping, you'll need concentrated pomegranate juice (also known as pomegranate molasses). Although it's rarely available at regular supermarkets, you can buy it at most Middle Eastern grocery stores and over the internet. Russo's in Watertown, and Armenian stores in Watertown are some of the Metro Boston stores that carry it. It costs $2.50 - 3.00 (more if you buy it over the internet) and can be stored for up to 2 years even after opening.

Pomegranate Topping

1/4 cup toasted almonds, chopped
2 Tbsp capers, chopped
1 shallot, finely minced
Seeds of 1 pomegranate
1 Tbsp concentrated pomegranate juice
2 tsp honey
1 tsp olive oil

Mix all ingredients in a small bowl. This topping can be made several hours before serving and stored covered in refrigerator.

Seared Tuna with Pomegranate Topping and Creamy Celery Root

Serves 4

1/2 + 1/2 Tbsp butter
1 Tbsp olive oil
4 tuna steaks (6 oz each)
Salt and Pepper
Creamy Celery Root
Pomegranate topping (see above)

1. Set a large heavy skillet over high heat. When it's hot, add 1/2 Tbsp butter and 1 Tbsp olive oil.
2. Season tuna very generously with salt and pepper on both sides, and place in the skillet.
3. Sear 1 minute per side for rare (2 1/2 minutes per side for medium -- I wouldn't recommend cooking it any more than that). Remove from heat and top with remaining 1/2 Tbsp butter.
4. Divide celery root among 4 plates, top with tuna and pomegranate topping.