In medium saucepan heat O Extra Virgin Olive Oil. Stir in ginger, garlic and shallots, and soy sauce. Cook until garlic is transparent. Remove from stove. Stir in O Blood Orange Olive Oil and O Yuzu Rice Vinegar. Return to stove and simmer briefly. About 1 minute. Remove from stove.
Light grill or heat 2 grill pans. Lightly brush tuna steaks with O Blood Orange Olive Oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer steaks to plates and spoon sauce on top. Garnish with fresh grapefruit segments. Serve with jasmine rice.
Serve with steamed jasmine rice.