Skillet Tuna with pomegranate

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the tuna and let it skillet, undisturbed, so it takes on real color before you stir.
4. Fold in the parmesan and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Serve warm, ideally with something to soak up the sauce.