1 Forelle pear, cut in half, cut very thin slices
fresh pomegranate seeds
1 Fennel Bulb
3 TB tangerine, juices (* or other orange)
1 TB Ponzu sauce
1 TB tupelo honey (* or other honey)
1 Ahi Tuna filet
About 2 TB black sesame seeds
About 2 TB white sesame seeds
cracked black pepper
HOW TO :
Cut Fennel in half and slice very thin, like shave. Mix the Tangerine juice,
ponzu and honey together. Toss in Fennel.
Coat tuna with the sesame seeds and sear tuna in a pan on both
sides for about 2 minutes per side.
Use a medium high heat.
Take off heat and cut into slices.
PLATE IT :
On a plate.. fan out pear slices, lay slices on the tuna on top
of the pear.
Place some of the fennel on the side, sprinkle some pomgranate seeds
and drizzle any remaining citrus dressing over
the plate.
Very refreshing !
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