Tuna steaks make a delicious dinner for a special occasion, but they also cook quickly for a meal any night of the week. Tuna pairs well with the zesty flavors of citrus and in this recipe the steaks are topped with a relish made of juicy red grapefruit and fresh mint. Serve it with spring vegetables for a meal everyone is sure to love.
TIME TO TABLE:
10 minutes prep, 10 minutes cooking.
Segments of 2 Paramount Citrus red grapefruits, chopped
¼ cup red onion, finely chopped
1 ½ teaspoons grated fresh ginger
15 fresh mint leaves, finely chopped
Salt and ground black pepper
1 tablespoon olive oil
4 tuna steaks, about ¾ inch thick
1. Stir together the grapefruit, red onion, ginger and mint in a medium bowl. Add salt and pepper to taste. Set aside.
2. Heat the olive oil in a large skillet over medium-high. Place the steaks on a paper towel and blot each side dry. Sprinkle the top of each with a pinch of salt and black pepper.
3. Place the steaks in the skillet, seasoned-side down. Repeat the seasoning on the other side with a pinch of salt and pepper. Cook for 3 to 4 minutes on each side, until outside is seared and the fish begins to flake, but it is still slightly pink in the center.
4. Arrange the steaks on serving plates and top each with ¼ of the relish.