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🍽️ Algerian-style Tuna Steaks with Pomegranate Syrup

530 kcal · 30 min · 4 servings

Algerian-style Tuna Steaks with Pomegranate Syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the pomegranates into quarters. Carefully remove the seeds. Set aside two tablespoons of seeds for garnishing later. Place the remaining seeds into a potato ricer.
  2. 2. Hold a fine sieve over a small saucepan. Press the pomegranate seeds through the ricer so the juice falls into the sieve. Push the juice through the sieve with a spoon to strain it. Simmer the juice over low heat until it becomes syrupy. Let it cool down slightly.
  3. 3. Peel the garlic and chop it finely or press it through a garlic press. Wash the coriander, shake it dry, and pluck off the leaves. Chop the leaves roughly. Mix the garlic and coriander with two-thirds of the pomegranate syrup, cinnamon, and one tablespoon of olive oil.
  4. 4. Place the tuna steaks in a baking dish. Drizzle them with the juice mixture. Cover the dish and let the steaks marinate in the refrigerator for at least two to three hours (or preferably overnight).
  5. 5. Line a baking sheet with baking paper. Cut the phyllo dough sheets in half. Brush four halves thinly with oil. Place the remaining halves on top. Press the dough sheets on the tray together with your hands to form small nests.
  6. 6. Bake the dough nests in the preheated oven at 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3) for about eight minutes until golden brown. Remove them and let them cool.
  7. 7. Wash the salads and spin them dry. Remove wilted leaves from the edible flowers. Gently mix the salad and flowers together in a bowl.
  8. 8. Remove the tuna steaks from the marinade. Let them drain well.
  9. 9. Grill the steaks in a hot grill pan or on a charcoal grill for two to three minutes on each side. Squeeze half the lemon in the meantime.
  10. 10. Whisk a sauce from the remaining pomegranate syrup, lemon juice, and remaining olive oil. Season the sauce with salt and pepper. Toss the sauce with the salad. Arrange the salad, dough nests, and tuna steaks decoratively on four plates or a platter. Sprinkle the remaining pomegranate seeds over the top and serve immediately.

Nutrition per serving