TUNA KOFTE WITH POMEGRANATE MOLASSES-MINT GLAZE WITH CRUSHED SPICY HUMMUS

Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus image

Provided by Bobby Flay

Time 3h5m

Yield 4 servings

Number Of Ingredients 30

Ingredients

1/2 cup pomegranate molasses
1 tablespoon clover honey
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
8 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper
5 tablespoons canola oil
1 small red onion, finely diced
2 cloves garlic, smashed to a paste
3 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 1/2 pounds fresh tuna
1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for serving
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Crushed Spicy Hummus, for serving, recipe follows
Three 15-ounce cans chickpeas, drained, rinsed well and drained again
1/4 cup tahini
2 teaspoons toasted sesame oil
1 to 2 teaspoons honey
4 cloves garlic, smashed
1 serrano chile, sliced
Juice of 1 lemon
Few dashes hot sauce, such as Tabasco, optional
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Fresh flat-leaf parsley leaves, for garnish

Steps:

Special equipment: 12 wooden skewers soaked in water for 1 hour
For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes.
For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more. Remove from the heat and let cool slightly.
Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest. Season with salt and pepper. Process until fairly smooth. Transfer to a bowl and chill for at least 1 hour.
Preheat a charcoal grill to high heat using the direct heat method.
Divide the tuna mixture into 12 equal portions and roll into footballs. Brush the koftes with some of the remaining oil and sprinkle with salt and pepper. Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side. Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.
Transfer the skewers to a platter and mound some of the Spicy Hummus next to them. Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper. Puree until almost smooth. With the machine running, drizzle in enough olive oil to make a smooth but thick puree. Transfer to a serving bowl.
Put the remaining chickpeas in a bowl and mash coarsely with a potato masher. Spoon the mashed chickpeas on top of the puree. Drizzle with olive oil and scatter parsley leaves over the top.