This recipe is from episode 24 of Good Chef Bad Chef series 3.


  • 4 tuna fillets

  • Olive oil

  • Seasoning

  • 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


  • 1.

    In a very hot cast iron or non-stick pan add your oil.

  • 2.

    Place the fish in the pan and cook for one minute and then another minute on the other side.

  • 3.

    Season both sides and leave it quite pink.

  • 4.

    Cooking time will depend on how you like your tuna cooked.

  • 5.

    Drain on kitchen towel.

  • 6.

    In the same pan add the shallots and a little more oil.

  • 7.

    Sauté over high heat until softened and just changing.

  • 8.

    Now add the figs, caperberries and wine.

  • 9.

    Bring up to a gentle simmer and allow the alcohol to evaporate.

  • 10.

    Now add the stock, molasses and thyme and reduce slightly.

  • 11.

    Add the fish back to the pan.

  • 12.

    Taste for seasoning. Serve in the pan sprinkled with parsley sprigs.

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