Thanks for stopping, I’m Chef Billy Parisi and you’re watching fixmyrecipe.com. Our new fix goes to John of St. Louis, Missouri. He submitted a recipe fix for a dish he had down in Florida. Don’t worry, John, I got your recreation coming right up. John, you sent a recipe to me for a balsamic and blood orange glazed, island spiced tuna with a pineapple salsa. Unfortunately, blood oranges are super seasonal, I could not get my hands on them. That’s okay, if we follow this recipe, I’m going to use regular oranges, so by the time blood oranges come back in season, it’s the exact same amount. So to start, we need to reduce some balsamic vinegar to 234-degrees. We’re going to add in our orange juice. It’s going to give it that orange balsamic flavor you’re looking for. John, this is actually perfect timing because reducing that balsamic vinegar is going to take about 10 to 15 minutes. So let’s go ahead and make that wonderful pineapple salsa and let’s put together our island spice mix. Crushed red pepper and onion powder, allspice and ginger, sugar and dry thyme and salt and garlic powder. Alright, John, the salsa is done, the balsamic vinegar is reduced. Our spices are done. Now, we are going to season up that tuna very well with those dry spices in a really hot skillet with a little bit of oil and you’re simply just going to sear it to rare, probably about 30 seconds on each side, we’re going to take it off, we’re going to brush it with that balsamic vinegar that is reduced, slice it up, plate it up and you know I’m eating some. John, so much flavor in this tuna dish. It doesn’t matter if this is the exact recreation of that because I think you should make this because the flavors are wonderful. Be sure to use that balsamic glaze, tons of flavor in it. You’re absolutely going to love this brand new fix. John, once again, thank you so much for including me in your travels, coming to me and asking for help on a dish that you ate down in Florida. Be sure to come back tomorrow and see our new featured fix of the day.