Yield: 4 servings
|2 \N||Ripe plum tomatoes|
|2 cups||Fresh orange juice|
|2 tablespoons||Green peppercorns in water drained|
|½ teaspoon||Salt; or as desired|
|¼ cup||Vegetable oil|
|1 pounds||Fresh tuna; in 1/4-in-thick slices|
|2 \N||Oranges; peeled, in sections|
CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into ¼-inch strips, pile strips; cut horizontally in ¼-inch pieces.
Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only ⅔ cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK