Tuna Crusted With Peppers With Tangerine Green Onion Relish And Recipes

TUNA SALAD PEPPER CUPS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

MARMITAKO

Steps:

• If using dried peppers, remove the stem and seeds and soak in warm water for 1 hour, or until softened. Drain well, scrape off the flesh and discard skins. If using roasted peppers, remove the charred skin, stems and seeds, and chop. Set aside.
• Heat the oil in a large casserole. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the garlic and saute another minute to release the aromas. Cover the casserole tightly, reduce the heat to very low, and cook for 15 minutes.
• Uncover the casserole and stir in the paprika and parsley. Increase the heat, add the brandy and flame it. When the flame dies down, stir in the potatoes, carrots, and leeks, and saute 1 to 2 minutes. Add the tomatoes and saute 2 more minutes. Pour in the stock and wine, and add the chile pepper, and reserved dried pepper flesh. Season with salt and pepper, increase the heat and bring mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 30 minutes.
• Discard the chile pepper halves. Add the tuna to the soup, adjust the seasonings and simmer 3 to 5 minutes. Cover casserole and let sit 5 minutes.
• To serve, ladle warm soup into individual bowls, and float a piece of toasted bread on the top.

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION

Steps:

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

TUNA CRUSTED WITH PEPPERS WITH TANGERINE-GREEN ONION RELISH AND

Steps:

• 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.