Recipe Courtesy of Rozanne Gold’s cookbook, Radically Simple
I love the fragrant mix of cumin and coriander that coats the hearty grilled tuna steaks in the recipe. Those warm flavors paired with the cooling taste of fresh cilantro and lemony tahini sauce is superb. And to round it all out visually and to give it a pop of sweet taste, the unique tart taste of pomegranate seeds. A simple grilled tuna steak recipe that comes together quickly and easily and is meant to impress.
(To view this recipe, click on the blue title of the blog post above*)
‘Grilled Tuna with Lemon Tahina, Greens & Pomegranate Seeds’
Ingredients:
- Recipe Courtesy of Rozanne Gold’s cookbook, Radically Simple*
- 1/2 cup tahini
- 1/3 cup fresh lemon juice
- 1 medium garlic clove
- 1/2 cup chopped cilantro
- 5 tablespoons olive oil
- 4 thick tuna steaks, 6 oz. each
- 2 Tablespoons ground coriander
- 1 1/2 teaspoons ground cumin
- 4 ounces mesculin (any greens, I used arugula*)
- 1/3 cup pomegranate seeds
Directions:
- Combine the first four ingredients in the bowl of a food processor. Process, slowly adding ½ 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 greens with the remaining 2 Tablespoons oil. Add salt and divide among 4 plates. Place the tuna on the greens. Pour the tahini sauce over the fish and scatter with the pomegranate seeds.
Tagged: cilantro, fish, grilled fish, grilled tuna steaks, ground coriander, ground cumin, lemon juice, lemony tahina, pomegranate seeds, Radically Simple, Rozanne Gold, tahini, tuna steaks
Leave a Reply