Tuna Crusted With Peppers With Tangerine-Green Onion Relish And

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“From Bobby Flay. This recipe is delicious and presents like a holiday meal. No one will ever believe how easy it is. It takes about an hour for the sauce to reduce, but is otherwise quick and easy, with minimal prep time. Serve with Melted Leeks.”

Ingredients Nutrition


  1. Red-Wine Pomegranate Reduction:
  2. 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.
  3. Tangerine-Green Onion Relish:
  4. Combine all ingredients (tip: you can substitute canned mandarin oranges) in a medium brown and season with salt and pepper to taste.
  5. Tuna:
  6. 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.
  7. 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.
  8. 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.

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