Crusted Ahi Tuna with Pomegranate Vinaigrette

Ingredients

• 1/2 cup crushed coriander seed
• 1/2 cup fennel seed
• 1/3 cup cracked black peppercorns
• 1/3 cup pink peppercorns (optional)
• Two 8-ounce log-shaped pieces sushi-grade #1 ahi or bluefin tuna
• Kosher salt
• 1 cup fresh or store-bought pomegranate juice
• 1/3 cup high-quality sherry vinegar
• Juice of 1 lime
• 1 medium shallot
• minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 teaspoon Dijon mustard
• 1 cup extra virgin olive oil
• Kosher salt
• Sea salt or Cyprus Black Salt
• Pomegranate seeds
• for garnish
• optional
• 4 lime wedges
• for garnish

Instructions

1. In a spice grinder or mortar and pestle, crush the coriander seeds, fennel seeds, and peppercorns.
2. Transfer to a shallow bowl and stir to mix.
3. Lightly season the tuna pieces with salt.
4. Roll each log in the crushed seed mixture until completely covered, including the ends.
5. Meanwhile, make the vinaigrette: in a blender, mix together the pomegranate juice, vinegar, lime juice, shallot, and mustard.
6. Slowly blend in the olive oil until incorporated.
7. Add the basil and chives.
8. Slice the tuna logs into 1/2-inch-thick shingles and layer them on each of 4 plates.
9. Drizzle with the vinaigrette and garnish with sea salt and cracked pepper and, if desired, pomegranate seeds.
10. Garnish each plate with a lime wedge and serve.