Seared Yellowfin Tuna with Walnut Red Pepper Sauce

• 4 pieces yellowfin tuna (68 ounces each)
• Salt and pepper
• 1/4 teaspoon plus 1/2 teaspoon ground cumin
• 1/4 teaspoon each coarsely ground fennel and coriander seed
• 2 roasted red bell peppers (see roasting technique, p. 122), seeded and chopped
• 1/4 cup walnuts, toasted
• Juice of 1 medium lemon (about 3 tablespoons)
• 1 garlic clove, minced
• 1 teaspoon pomegranate molasses (see below)
• Pinch of crushed red pepper flakes
• 1/2 cup plus 2 tablespoons olive oil

1. Season the tuna with salt, pepper, 1/4 teaspoon of the cumin, and the fennel and coriander.
2. Combine the red peppers, walnuts, lemon juice, garlic, molasses, remaining 1/2 teaspoon cumin, and crushed red pepper in a food processor and pulse on and off for 1 minute.
3. Slowly drizzle in 1/2 cup of olive oil and season with salt and pepper.
4. Heat the remaining 2 tablespoons olive oil in a large skillet until hot but not smoking.
5. Add the tuna and cook about 2 minutes on each side.
6. (My recommended doneness for tuna is rare to medium-rare.)
7. Serve the tuna with a dollop of the sauce.
8. (Its thick and concentrated, so you wont need much.)

yellowfin tuna, salt, ground cumin, red bell peppers, walnuts, lemon, garlic, pomegranate molasses, red pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/seared-yellowfin-tuna-with-walnut-red-pepper-sauce-383515 (may not work)