Add wine and pomegranate juice; stir to combine. Sauté the ginger and ginger for 1-2 minutes, until soft. Place a small bowl over a larger bowl filled with ice. Add the tuna, sautéed ginger, cucumbers and shallot. Season with a pinch of Aleppo chili flake and a pinch of salt and add as much herbs as you like.

Source: New York Times September 16, 2023 13:29 UTC