Tuna Ceviche With Smoked Tomato Granita

• None None FOR THE SMOKED TOMATO GRANITA
• 1 tbsp Sichuan peppercorns or black peppercorns
• 1 tsp salt
• 1/4 cup firmly packed brown sugar
• 2 tbsp jasmine rice
• 4 oz jasmine tea leaves
• 1 1/2 None oranges, peel grated
• None None Oil, for brushing
• 5 medium tomatoes, halved
• 1 tbsp canola oil
• 1/2 None onion, chopped
• 2 tbsp red wine vinegar
• 2 pinches dried tarragon
• 2 pinches cayenne pepper
• 1 cup sugar syrup
• None None FOR THE TUNA CEVICHE
• 1/4 cup extra virgin olive oil, plus additional, for drizzling
• 1/2 None red onion, finely diced
• 1/2 stick celery, finely diced
• 1/2 None red chili pepper, seeded and finely chopped
• 1 clove garlic, crushed
• 1 piece (1/3 inch) fresh ginger, finely grated
• 1 tbsp fresh parsley leaves, thinly sliced
• 2 None lemons, juiced
• 1 None lime, juiced
• 14 oz fresh yellowfin tuna, cut into very thin slices
• 1 None red radish, thinly sliced and julienned
• None None Micro greens or edible flowers, for garnish (optional)

1. For the smoked tomato granita, line a wok with foil. Place the peppercorns, salt, sugar, rice, tea leaves and grated peel of 1/2 orange on the foil. Place a wire rack on top of the wok and lightly brush the rack with oil.
2. Place wok on high heat for 2 mins, or until smoke forms. Place tomatoes, skin-side down, on rack. Cover with a lid to contain smoke; smoke for 5 mins. Remove from heat. Coarsely chop tomatoes.
3. Heat the canola oil in a medium skillet on medium heat. Add onion and cook gently until soft. Add tomatoes. Reduce heat to low; simmer for 8-10 mins, until liquid has evaporated. Transfer to a blender and puree until smooth. Strain tomatoes and return to blender. Add remaining granita ingredients and blend again until smooth. Strain again. Transfer to a plastic container and freeze overnight.
4. For the tuna ceviche, mix the oil, onion, celery, chili pepper, garlic, ginger, parsley and lemon and lime juices in a bowl. Divide tuna slices among plates. Place a generous amount of marinade mixture on each slice. Allow to marinate for at least 10 mins.
5. Top tuna with radish and granita. Garnish with micro greens or edible flowers, if desired. Drizzle with extra virgin olive oil.

salt, brown sugar, jasmine rice, oranges, oil, tomatoes, canola oil, onion, red wine vinegar, tarragon, cayenne pepper, sugar syrup, ceviche, extra virgin olive oil, red onion, celery, red chili pepper, clove garlic, fresh ginger, parsley, lemons, lime, fresh yellowfin tuna, red radish, edible flowers

Taken from recipes-plus.com/api/v2.0/recipes/35877 (may not work)