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

Ingredients

• 28 ounce tuna steaks 
• 0.3 cup ground aleppo peppers 
• 0.3 cup almonds toasted sliced
• 1 tablespoon butter cold
• 1 large carrots coarsely chopped
• 1 stalk celery coarsely chopped
• 2 tablespoons granulated sugar 
• 2  green onions thinly sliced
• 4  leeks split washed well
• 2 tablespoons olive oil 
• 3 tablespoons olive oil 
• 1 large onion coarsely chopped
• 1 tablespoon butterground pepper to taste
• 1 cup port 3 tablespoons pomegranate molasses 
• 0.3  onion red thinly sliced
• 2 cups red wine 
• 4 servings salt 
• 4 servings salt and freshly 
• 4 servings salt and pepper freshly ground to taste
• 4 servings salt and pepper to taste
• 3  tangerines peeled

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot

Directions

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