Tuna Crusted With Peppers With Tangerine-Green Onion Relish And
Ready In: 1 hr
Serves: 4
Ingredients
- 4 (7 ounce) tuna steaks
- salt
- 1⁄4 cup ground aleppo bell pepper
- 3 tablespoons olive oil
- melted leek, : (Melted Leeks also posted separately)
- 4 leeks, split 3/4 of the way, washed well
- 1 large onion, coarsely chopped
- salt & freshly ground black pepper
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
Red-wine Pomegranate Reduction
- 2 cups red wine
- 1 cup port wine
- 3 tablespoons pomegranate molasses
- 2 tablespoons granulated sugar
- 1 tablespoon cold butter
- salt & fresh ground pepper
Tangerine-Green Onion Relish
- 3 tangerines, peeled and segmented
- 2 green onions, thinly sliced
- 1⁄4 red onion, thinly sliced
- 1⁄2 cup toasted almonds (crushed) or 1⁄2 cup walnuts (crushed)
Directions
- Red-Wine Pomegranate Reduction:
- Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness (add sugar if necessary). Whisk in cold butter just before serving and season with salt and pepper to taste.
- Tangerine-Green Onion Relish:
- Combine all ingredients (tip: you can substitute canned mandarin oranges) in a medium brown and season with salt and pepper to taste.
- Tuna:
- Season tuna on both sides with salt. Dust 1 side of the tuna with peppers (tip - you can substitute 3 parts sweet or smoked paprika and 1 part ground red pepper for the aleppo peppers). Heat oil in a large sauté pan over medium-high heat.
- Sear the tuna, pepper side down, until golden brown, about 1-2 minutes, turn over and continue cooking for 2 minutes for medium rare doneness.
- To plate, divide the melted leeks onto 4 plates. Arrange each tuna steak on top of melted leeks (rice works well too). Place a couple of tablespoons of the tangerine-green onion relish on top of the tuna. Drizzle the entire dish with red-wine pomegranate reduction.
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