Tangerine Tuna Recipes

TANGERINE TUNA

Steps:

• Whisk together all of the ingredients for the marinade in a shallow mixing bowl. Place the tuna steaks in a nonreactive baking dish and pour the marinade on top. Marinate the tuna, covered, in the refrigerator for 30 to 60 minutes, turning the steaks once or twice. Meanwhile, preheat broiler.
• Drain the tuna steaks and blot dry. Brush the steaks with the sesame oil. Grill the tuna for one minute on each side, or until cooked to taste. Sprinkle the tuna with the chopped scallion greens and sesame seeds and serve at once.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO

Steps:

• Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
• In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
• In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

TANGERINE TUNA (MARINADE)

Steps:

• Whisk all ingredients together and marinate fish for 30- 60 minutes, turning fish once or twice.
• For Tuna: Drain well and blot dry.
• Brush steaks with 1 Tbsp sesame oil.
• Grill on hot grill for 1 minute each side (very rare)- or until cooked to taste.
• Sprinkle with chopped scallion greens and sesame seeds.

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.

TANGY TUNA

Steps:

• Place tuna in a medium saucepan and pour water over it, then sprinkle with onion powder and garlic powder. Lay onion rings on top. Cover the pan and simmer about 5 minutes, or until cooked through.

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.