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June 5, 2002
Tuna steak stays moist and flavorful when it's cooked quickly, and pan-searing over high heat is ideal. This method seals the juices inside and gives the outside an appetizing caramel-colored crust.
Searing is key to the following recipe, which takes only about 20 minutes to prepare and 6 minutes of actual cooking.
The fish is served with a refreshing grapefruit-orange relish, which adds a bright, fresh flavor. The recipe is among the practical selection of about 266 in Better Homes and Gardens' Dinnertime Express (Meredith Books, $24.95). Most of them can be made in 30 minutes or less, and they make creative use of easy-to-find 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 grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
4 4-ounce fresh tuna steaks, cut 3/4-inch thick
2 teaspoons olive oil
Fresh cilantro sprigs (optional)
To make Grapefruit-Orange 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 snipped cilantro into vinegar mixture. Set aside.
Rinse fish; pat dry. In a large skillet, heat the 2 teaspoons olive oil over medium-high heat. Add fish and cook for 6-9 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through cooking. Sprinkle with salt and pepper. Serve the fish with citrus relish. If desired, garnish with cilantro sprigs.