TACOS DE ATUN

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

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.

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

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