Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Ripe plum tomatoes 1/4 c Vegetable oil
2 c Fresh orange juice 1 lb Fresh tuna;
2 tb Green peppercorns in water - in 1/4-in-thick slices
- drained 2 Oranges; peeled, in sections
1/2 ts Salt; or as desired

CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes
into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips,
pile strips; cut horizontally in 1/4-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 2/3 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

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