Tuna Sashimi with Orange Glaze (Japanese)

2 ripe plum tomatoes
2 cups fresh orange juice
2 Tbsps. green peppercorns in water drained
1/2 tsp. salt or as desired
1/4 cup 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 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. Serves 4.


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