TACOS DE ATUN

POMEGRANATE REDUCTION:
1 gallon pomegranate juice
1 lime, halved
JICAMA SALAD:
6 oz. jicama
1 lemon
Salt and pepper to taste
2 tsp. honey
TOMATO-SESAME SAUCE:
5 tomatoes
3 oz. sesame seeds, toasted
2 oz. lemon juice
2 chile de arbol, roasted
TUNA
1 lb. fresh Ahi tuna
3 oz. canola oil
FOR PRESENTATION:
4 flour tortillas, 12-in. diameter, cut into triangles
Black sesame seeds for garnish

THE POMEGRANATE REDUCTION:
In sauce pan over medium heat, bring pomegranate juice and lime halves to a boil, reduce heat and reduce liquid until about 1/2 quart remains. Cool and reserve.

JICAMA SALAD:
Julienne jicama and mix with juice of one lemon. Salt and honey to taste. Reserve.

TOMATO-SESAME SAUCE:
Blend tomatoes with sesame seeds, 2 or 3 teaspoons honey, 2 oz. lemon juice, salt and chiles de arbol. Reserve.

THE TUNA:
Dice tuna into 1/2-inch cubes. Heat oil in saute pan and add tuna and tomato-sesame sauce. Saute for about 3 minutes. Do not overcook tuna.

THE PRESENTATION:
Place 1/4 of jicama salad in center of dinner plate. Place 3 heated flour tortilla triangles around salad. Add tuna to each triangle. Drizzle with pomegranate reduction and garnish with black sesame seeds.

Servings: 4