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.

Seared Tuna with Grapefruit-Orange Relish
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2 users rated this recipe an average rating of 1.0
Makes:
4 servings
Prep:
20 mins
Cook:
6 mins
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Seared Tuna with Grapefruit-Orange Relish

Ingredients
2
teaspoons sherry vinegar or white wine vinegar
2
teaspoons soy sauce
1/2
teaspoon grated fresh ginger
1
tablespoon olive oil
1
medium orange, peeled and sectioned
2
tablespoons finely chopped red onion
2
tablespoons snipped fresh cilantro
4
4 ounces fresh tuna steaks, cut 3/4 inch thick
2
teaspoons olive oil
 
Fresh cilantro sprigs (optional)
 
Salt
 
Pepper

Directions

  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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