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Ingredients

• 1 tablespoon  minced shallot
• 1 tablespoon  red wine vinegar
• 1 tablespoon  pure maple syrup
• 1 tablespoon  drained capers
•   Salt and freshly ground pepper
• 3 tablespoons  extra-virgin olive oil, plus more for rubbing
• 4 5-ounce  tuna steaks, about 1/2 inch thick
• 1 cup  flat-leaf parsley leaves
• 1/2 cup  pomegranate seeds
• 1/2   fennel bulb, cored and very thinly sliced
•   Hot sauce

Description

This Book, Bottega Favorita, Focuses On Chef Frank Stitt's Creative Use Of Italian And Southern Ingredients.

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