Tuna Crusted with Aleppo Peppers with Tangerine-Gre

Name: Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season tuna on both sides with salt.
2
Dust 1 side of the tuna with the peppers.
3
Heat oil in a large saute pan over medium-high heat.
4
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.
5
To plate, divide the melted leeks onto 4 serving plates.
6
Arrange each tuna steak on top of the melted leeks.
7
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.
8
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
9
Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper.
10
Bring to a simmer and cook until cooked through, about 20 to 25 minutes.
11
Drain well and thinly slice.
12
Heat oil and butter in a large saute pan over medium heat.
13
Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
14
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
15
Place wine and port in a small saucepan and reduce to 1 cup.
16
Whisk in pomegranate molasses and sugar and taste for sweetness.
17
Whisk in cold butter just before serving and season with salt and pepper, to taste.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 (7-ounce) tuna steaks, Salt, 1/4 cup ground Aleppo peppers, 3 tablespoons olive oil, and more.

Yes, Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions