Georgian Seared Tuna with Sunflower-Seed Pkhali, Pomegranate and Wilted Greens

Preparación

1. 01

   Toast the sunflower seeds in a dry skillet over medium heat 3 minutes, shaking often, until just golden. Transfer most to a small food processor or mortar; reserve 1 tsp for garnish.

2. 02

   Make the pkhali: to the toasted seeds, add 1 minced garlic clove, half the cilantro, the parsley, khmeli suneli, paprika, vinegar, 1 tbsp olive oil, and a pinch of salt. Pulse (or pound with a pestle) into a chunky paste, loosening with 1-2 tsp water if needed.

3. 03

   Pat the tuna dry. Season both sides with salt and pepper.

4. 04

   Heat 1/2 tbsp olive oil in a heavy skillet over high until the oil shimmers. Sear the tuna 90 seconds per side for rare-to-medium-rare. Transfer to a board and rest 1 minute.

5. 05

   Lower the heat to medium. Add the remaining 1/2 tbsp olive oil and the second minced garlic clove. Cook 30 seconds.

6. 06

   Add the spinach in two handfuls, tossing each 20-30 seconds until just wilted. Season with a pinch of salt and remove from heat.

7. 07

   Slice the tuna across the grain. Plate the wilted spinach, a generous spoon of pkhali alongside, the sliced tuna draped over both. Scatter pomegranate seeds, the reserved sunflower seeds, and remaining cilantro.