Prepare barbecue (medium-high heat) or preheat grill pan to medium-high. Toss first 5 ingredients in bowl.

Season with salt and pepper. Roll cubes in sesame seeds.

Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

Mix Greek-style yogurt*, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheese cloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with a rub made of 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar (or Splenda brown sugar), 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in balsamic vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Place salmon on plate and top with caramelized onions.

Cook edamame on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice, lemon juice, and 1/4 teaspoon sea salt to a coarse purée. Season with salt. Set aside.

Stir together turmeric, curry powder, cumin and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until lightly browned and just opaque, about 4 minutes per batch. (Overcooking can toughen scallops to watch them closely). Serve scallops over edamame hummus.