Instructions: PEANUT-MINT CRUST: 1/2 cup peanuts 1/4 cup flour 1 cup mint leaves CILANTRO YOGURT SAUCE: 1 tablespoon butter 1/2 leek (white part only) - diced and rinsed juice of 1 lemon 4 garlic cloves - sliced 2 serrano peppers - sliced 1/2 bunch cilantro - no stems 3/4 cup cream 1/2 cup yogurt VEGETABLES: 1 tablespoon sesame seeds 1 teaspoon sesame oil - pure 6 ounces snow peas - stemmed 12 cherry tomatoes 8 basil leaves - chopped 1 tablespoon rice vinegar 1/4 teaspoon sea salt

PEANUT-MINT CRUST: Combine ingredients in food processor until well-mixed; set aside.

CILANTRO-YOGURT SAUCE: In a medium saute pan cook garlic, leeks and serranos at medium heat 3 to 4 minutes; add lemon juice and simmer 2 minutes. Add cream and yogurt and bring to a boil. Transfer to a blender, add cilantro and puree until smooth; strain and set aside in a warm spot.

In a small sautee pan, toast sesame seeds until light brown. Add sesame oil, snow peas, tomatoes and basil; cook for 2 minutes; deglaze with rice vinegar and season with salt.

Season tuna with salt, coat with yogurt mixture and then peanut crust, making sure it is coated all over. In a large saute pan, with 4 tablespoons of olive oil, cook tuna at medium heat for 2 minutes on each side per inch; divide in four plates, arrange snow peas around; spoon sauce and garnish with cherry tomatoes and pomegranate.

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