Sunday, October 27, 2013

Grilled Tuna with Lemony Tahina, Greens, and Pomegranate Seeds

This simple dinner is elegant enough for company, but simple enough for a quick weeknight dinner. Don't skip on the pomegranate seeds as they add a nice sweet, crunchy contrast to the rest of the dish.

Two years ago: Breast of Chicken in an Onion-Turmeric Sauce
Four years ago: Asian Style Green Beans

Grilled Tuna with Lemony Tahina, Greens, and Pomegranate Seeds (from Radically Simple)

1/2 cup tahina
1/3 cup fresh lemon juice
1 medium garlic clove
1/2 cup chopped cilantro
5 tbsp olive oil, divided
4 thick tuna steaks, 6 ounces each
2 tbsp ground coriander
1 1/2 tsp ground cumin
4 ounces mesclun
1/3 cup pomegranate seeds

1. In a food processor, combine tahina, lemon juice, garlic, and cilantro. Process, adding 1/2 - 1/3 cup water until smooth and thick. Season with salt and pepper.
2. Drizzle 3 tbsp of oil on tuna steaks and season with salt.
3. Mix together coriander and cumin and rub on fish.
4. Toss mesclun with remaining 2 tbsp oil. Add salt and divide among 4 plates.
5. Heat a ridged cast-iron grill pan over high heat. Sear tuna 2 minutes on each side, keeping the tuna very rare.
6. Place tuna on greens, pour tahina sauce over fish, scatter with pomegranate seeds, and serve.

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