Tuna Crusted With Aleppo Peppers With Tangerine-Green Onion Relish, Melted Leeks And Red Wine-Pomegranate Reduction Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
654
FAT
103%
CHOL
38%
SOD
14%

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Ingredients for 4 servings

1 tablespoon butterground pepper, to taste

Salt and freshly

3 tablespoons olive oil

1 large carrot, coarsely chopped

1 large onion, coarsely chopped

1/4 cup toasted sliced almonds, broken

3 tangerines, peeled and segmented

1/4 cup ground Aleppo peppers

1 stalk celery, coarsely chopped

1/4 red onion, thinly sliced

2 tablespoons olive oil

2 green onions, grilled and thinly sliced

4 (7-ounce) tuna steaks

Melted Leeks, recipe follows

Red Wine-Pomegranate Reduction, recipe follows

Tangerine-Green Onion Relish, recipe follows

4 leeks, split 3/4 of the way, washed well

Salt

Salt and pepper, to taste

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