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

Total Time:
1 hr 25 min
40 min
45 min

4 servings

  • 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
  • Tangerine-Green Onion Relish:
  • 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
  • Melted Leeks:
  • 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
  • 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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