Tuna Steak in Sesame Crust with Pomegranate Salad

In a small saucepan, mix soy sauce, brown sugar, grated ginger, and pressed garlic. Simmer briefly over low heat until the sauce is slightly reduced, then set aside. Rinse the tuna steaks, pat them dry, turn them on all sides in the prepared marinade, and then roll them in black sesame seeds. Let rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the salad dressing. In a bowl, mix olive oil, honey, water, and rice vinegar. Season with salt and pepper to taste.

Sear the tuna steak in a hot pan or on the grill for about 1.5 to 2 minutes on each side. The core should remain pink and tender. Mix the salad mix with the dressing, radish sprouts, and pomegranate seeds. Slice the tuna, arrange it on the salad, sprinkle with fresh cilantro, and drizzle with a little lemon juice.