Crusted Ahi Tuna with Pomegranate Vinaigrette

Name: Crusted Ahi Tuna with Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup crushed coriander seed, 1/2 cup fennel seed, 1/3 cup cracked black peppercorns, 1/3 cup pink peppercorns (optional), and more.

Yes, Crusted Ahi Tuna with Pomegranate Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!