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Name: Tuna Sashimi with Orange Glaze
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Vegetable oil; 1/2 ts Salt; or as desired; 2 Oranges; peeled, in sections; 2 c Fresh orange juice; 2 tb Green peppercorns in water; 2 Ripe plum tomatoes; 1 lb Fresh tuna;

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 its 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.

NOTES

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Tuna Sashimi with Orange Glaze

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

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 its 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.

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 4 Servings

Calories: 110
Calories from Fat: 84 (76%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 228.4mg		6 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.9g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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