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Seared Tuna with Grapefruit-Orange Relish

The tuna steak in this fruit-accented dish stays moist and flavorful when cooked as quickly as possible. Pan-searing over high heat is ideal -- it seals the juices on the inside and gives the outside an irresistible caramel-colored crust.

1.5 by 3 people
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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 6 mins

Seared Tuna with Grapefruit-Orange Relish



  1. For citrus relish, in a small bowl combine vinegar, soy sauce, and ginger. Whisk in the 1 tablespoon olive oil. Cut grapefruit sections into thirds and orange sections in half. Stir fruit pieces, red onion, and the 2 tablespoons cilantro into vinegar mixture. Set aside.
  2. Rinse fish; pat dry. In a large skillet heat the 2 teaspoons olive oil over medium-high heat. Add fish and cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with salt and pepper. Serve the fish with citrus relish. If desired, garnish with cilantro sprigs. Makes 4 servings.

Nutrition Facts (Seared Tuna with Grapefruit-Orange Relish)

    Per serving:
  • 256 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 47 mg chol.,
  • 287 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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