Grilled Tuna with Lemony Tahina, Greens & Pomegranate Seeds

This dish is made with both fresh cilantro and ground coriander seed. The first perfumes the fragrant tahina sauce; the latter contributes its aroma to the fish.

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

Combine the tahina, lemon juice, garlic, and cilantro in a food processor. Process, slowly adding 1/2 to 2/3 cup cold water, until smooth and thick. Add salt and pepper. Drizzle 3 tablespoons of the oil all over the tuna steaks and season with salt. Mix the coriander and cumin on a plate; rub into the fish. Heat a ridged cast-iron grill pan over high heat. Sear the tuna 2 minutes on each side. Keep the tuna very rare. Toss the mesclun with the remaining 2 tablespoons oil. Add salt and divide among 4 plates. Place the tuna on the greens. Pour the tahina sauce over the fish and scatter with the pomegranate seeds.

Serves 4