Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction (Bobby Flay) |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
4 (7-ounce) tuna steaks |
salt |
1/4 cup ground aleppo peppers |
3 tablespoons 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 tablespoons olive oil |
1 tablespoon butterground pepper, to taste |
Directions:
1. 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.
2. 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.
3. Tangerine-Green Onion Relish:
4. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
5. Melted Leeks:
6. 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.
7. 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.
8. 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
9. 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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