Seared Tuna Salad and Pomegranate with Tahitian Lime Hawaiian Pepper


1 oak leaf lettuce
1 red onion, sliced
1 avocado
5 cherry tomatoes
8 ounces of fresh tuna
8ml Akaka Falls Farm Tahitian Lime Hawaiian Pepper Preserve
1⁄2 lime
1 tablespoon olive oil
1⁄4 cup pomegranate seed


Remove the bottom of the salad, slice it and put it into a large bowl.
Slice the onion, the avocado and the cherry tomatoes and add them in
the bowl.
slice the tuna and season with salt and pepper. Put a nonstick pan on medium heat with a drizzle of olive oil, when hot lower down to medium heat and add the slices of tuna on one side and sear for 1 minute then
turn on the other side until you have a thin line of brownish color and the rest is still pink.
For the sauce Squeeze the lime and add olive oil and  Tahitian Lime Hawaiian Pepper Preserve, mix well
and drizzle on top of the salad, add pomegranate seeds and mix all the ingredients.

Recipe by

Charbel Aoun


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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