Tuna Fillets with Dried Figs and Caperberries


4 tuna fillets

Olive oil


2 pink shallots, finely sliced

2 tsp olive oil

½ cup (Iranian) dried figs, halved

1 tbsp caperberries

½ cup white wine

2 cups fish or veggie stock

1 tsp pomegranate molasses

Fresh thyme

Sea salt

Italian parsley to garnish



In a very hot cast iron or non-stick pan add your oil. Place the fish in the pan and cook for one minute and then another minute on the other side. Season both sides and leave it quite pink. Cooking time will depend on how you like your tuna cooked. Drain on kitchen towel. In the same pan add the shallots and a little more oil. Sauté over high heat until softened and just changing. Now add the figs, caperberries and wine. Bring up to a gentle simmer and allow the alcohol to evaporate. Now add the stock, molasses and thyme and reduce slightly. Add the fish back to the pan. Taste for seasoning. Serve in the pan sprinkled with parsley sprigs.