Monday, February 13, 2017

Grapefruit and Ginger Tuna Tataki

Grapefruit and Ginger Tuna Tataki
Serves 2 for dinner, or 4 as an appetizer

We served this with cucumber red onion salad, and leeks sauteed in ghee. I had some raw cashews on the side, too.

2 sushi-grade tuna steaks (we bought some at Trader Joe's)
1 pink grapefruit
1 tsp. coconut oil

Juice from 1 grapefruit (the one used above)
2 Tbsp. minced ginger
1 clove garlic, minced
2 green onions, minced
2 Tbsp. coconut aminos
1 Tbsp. apple cider vinegar
1 tsp. salt

Cut the grapefruit into supremes (see for detailed instructions). Place the fruit into one bowl, and squeeze the juice from the remaining grapefruit part into another bowl. Put the supremes in the fridge until ready to use.

Add all the marinade ingredients to the bowl with the grapefruit juice and set aside.

Dry off the tuna steaks with paper towels and season them with some salt. Melt the coconut oil in a non-stick skillet over high heat. When it's super hot, put the tuna in the skillet and sear for about 1 minute per side - until a crust forms and the meat turns opaque about 1/4-inch up the side of the steak.

Remove the steaks to a dish that's just big enough that they steaks can lay flat, and pour over the marinade. Cover the dish and refrigerate overnight, turning once or twice the next day.

When you're ready to eat, slice the tuna steaks into 1/4-inch thick slices. Serve with the grapefruit supremes and marinade as a dipping sauce.

Notes: Wow. This was outstanding. The tuna gets such a good flavor from the marinade, and it's really easy to make. I loved it with sauteed leeks, because the rich warmth of the leeks and ghee went perfectly with the cool cleanness of the tuna and salad.

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