Ingredients:

  • 1.5 lb fresh tuna steaks, sliced into 1/4-inch thin medallions
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup almond flour
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Pat the tuna slices completely dry with paper towels. Season both sides with sea salt and cracked black pepper.
  2. Lightly dredge each tuna medallion in almond flour, shaking off any excess to ensure a thin coating.
  3. Heat olive oil and butter in a cast iron skillet over medium-high heat until the oil shimmers and butter foams.
  4. Carefully place tuna in the pan and sear for 60-90 seconds per side until a golden-brown crust forms. Remove immediately to a plate.
  5. In a small bowl, toss together pomegranate seeds, chopped parsley, lemon juice, and lemon zest.
  6. Spoon the pomegranate-parsley mixture generously over the warm tuna medallions and serve immediately.