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

  • Yield: 4 servings
  • Total: 1 hr 25 min
  • Prep: 40 min
  • Cook: 45 min


4 (7-ounce) tuna steaks


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

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


  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.

Tangerine-Green Onion Relish:

  1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Melted Leeks:

  1. 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.
  2. 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:

  1. 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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2 Reviews

Doug E.

The tangerine -scallion relish, pomagranate molasses and red wine reduction and of course the melted leeks, wow! A definite keeper recipe and all the guest raved. I even had one guest that requested salmon to replace the tuna (it to was a hit). Unique refreshing dish. I could not fine pomagranate molasses so I blended pure pomaganate juice with regular molasses and it worked well. I used dried Mexican ancho pepper grinded in the food processor to coat one side of the fish as the recipe specified. Bobby Flay was right on with this recipe, the pepper flavor on one side was just the right amount. Just a outstanding dish.

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