Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Ingredients

¼ cup O Extra Virgin Olive Oil
¾ cup O Blood Orange Olive Oil, plus more for brushing
¼ cup O Yuzu Rice Vinegar
½ thinly sliced fresh ginger
3 medium shallots thinly sliced
3 large garlic cloves thinly sliced
1 tbsp. light soy sauce
6 1-inch thick tuna steaks
Kosher salt and freshly ground pepper to taste
1-2 ruby grapefruit segments

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Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Directions


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.

6 Servings