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Grilled Tuna Steaks with Citrus-Ginger Sauce

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Grilled Tuna Steaks with Citrus-Ginger Sauce

  • fast FAST
  • healthy HEALTHY
SERVES: 6
Steamed jasmine rice or couscous would make a nice accompaniment to the tangy citrus sauce on the tuna.
ingredients
  • 3/4 cup plus 1 tablespoon safflower oil, plus more for brushing
  • 1/2 cup thinly sliced fresh ginger
  • 3 medium shallots, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 cup fresh red grapefruit juice
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 3/4 cup dry white wine
  • 3 tablespoons light soy sauce
  • 2 cups chicken stock or canned low-sodium broth
  • Six 1-inch-thick tuna steaks (about 2 1/4 pounds total)
  • Salt and freshly ground pepper
  • 1/4 cup wasabi paste
directions
  1. In a large skillet, heat 1 tablespoon of the safflower oil until shimmering. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the red grapefruit, orange and lemon juices along with the wine, light soy sauce and stock and bring to a boil over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes.
  2. Set a fine-mesh sieve over the jar of a blender. Strain the sauce, pressing on the solids to extract the liquid. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.
  3. Light a grill or heat 2 grill pans. Lightly brush the tuna steaks with oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side.
Recipe by Ann Chantal Altman
From Quick Recipes for Spring Entertaining
This recipe originally appeared in June, 2002.