Use half of the canola oil to rub the tuna. Season with salt and pepper and coat with sesame seeds. In a large sauté pan or two small sauté pans over medium heat, add the remaining oil and cook each tuna steak for about 30 seconds on each side or until the fish is cooked to your desired temperature. Slice the fish for service.
Combine all ingredients except for the oil in a blender and blend until smooth. Drizzle the oil in to make the vinaigrette. If it gets too thick, add a tablespoon or two of water. Plate seaweed salad and pickled ginger (found in most grocery stores) and drizzle vinaigrette over each portion.
Combine ingredients in a small sauce pan over high heat. Reduce by half or until syrup consistency. Remove from pan and let cool to room temperature before serving. Drizzle over seared tuna. Serve this pomegranate recipe.