Best Red Wine And Pomegranate Reduction Recipes

Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 24

4 (7-ounce) tuna steaks
Salt
1/4 cup ground Aleppo peppers
3 tablespoons olive oil
Melted Leeks, recipe follows
Tangerine-Green Onion Relish, recipe follows
Red Wine-Pomegranate Reduction, recipe follows
3 tangerines, peeled and segmented
2 green onions, grilled and thinly sliced
1/4 red onion, thinly sliced
1/4 cup toasted sliced almonds, broken
Salt and pepper, to taste
4 leeks, split 3/4 of the way, washed well
1 large onion, coarsely chopped
Salt and freshly
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 tablespoons olive oil
1 tablespoon butterground pepper, to taste
2 cups red wine
1 cup port 3 tablespoons pomegranate molasses
2 tablespoons granulated sugar
1 tablespoon cold butter
Salt and freshly ground pepper, to taste

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.

Red Wine and Pomegranate Reduction image

Provided by Souperwoman

Categories Sauces

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 3

2 cups merlot or 2 cups any red wine
16 ounces pomegranate juice
3/4 cup molasses

Steps:

Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 112.8, Sodium 11.2, Carbohydrate 20.1, Sugar 14.3