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