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Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction (Bobby Flay) Recipe

Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction (Bobby Flay) Recipe

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Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction (Bobby Flay)

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Ingredients:

Serving

4 (7-oz) tuna steaks
salt
1/4 cup ground aleppo peppers
3 tbsp olive oil
melted leeks , recipe follows
tangerine-green onion relish, recipe follows
red wine-pomegranate reduction, recipe follows
3 tangerines, peeled and segmented
2 green onions, grilled and thinly sliced
1/4 red onion, thinly sliced
1/4 cup toasted sliced almonds, broken
salt and pepper , to taste
4 leeks , split 3/4 of the way, washed well
1 large onion, coarsely chopped
salt and freshly
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 tbsp olive oil
1 tbsp butterground pepper, to taste

Directions:

Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
Tangerine-Green Onion Relish:
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Melted Leeks:
Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
Red Wine-Pomegranate Reduction: 2 cups red wine 1 cup port 3 tablespoons pomegranate molasses 2 tablespoons granulated sugar 1 tablespoon cold butter Salt and freshly ground pepper, to taste
Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	343.93 Kcal (1440 kJ)
Calories from fat	216.04 Kcal
		% Daily Value*
Total Fat	24g	37%
Cholesterol	13.89mg	5%
Sodium	61.31mg	3%
Potassium	485.3mg	10%
Total Carbs	20.82g	7%
Sugars	7.31g	29%
Dietary Fiber	4.55g	18%
Protein	12.75g	25%
Vitamin C	16.1mg	27%
Vitamin A	1mg	34%
Iron	42.1mg	234%
Calcium	103mg	10%

Amount Per 100 g
Calories	150.66 Kcal (631 kJ)
Calories from fat	94.63 Kcal
		% Daily Value*
Total Fat	10.51g	37%
Cholesterol	6.09mg	5%
Sodium	26.86mg	3%
Potassium	212.58mg	10%
Total Carbs	9.12g	7%
Sugars	3.2g	29%
Dietary Fiber	1.99g	18%
Protein	5.58g	25%
Vitamin C	7.1mg	27%
Vitamin A	0.5mg	34%
Iron	18.4mg	234%
Calcium	45.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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