This recipe is all about the sauce. It is so light and flavorful. I love that we have a flourishing orange and lemon tree in our backyard, it is so nice to walk out into the yard to collect fresh ingredients for the nights meal. And even nicer not having to pay for overpriced produce that is not fresh.
Adapted from Food and Wine Magazine by Ann Chantal Altman
Serves 6
1. 3/4 cup plus 1 tablespoon safflower oil, plus more for brushing
2. 1/2 cup thinly sliced fresh ginger
3. 3 medium shallots, thinly sliced
4. 3 large garlic cloves, thinly sliced
5. 1 cup fresh red grapefruit juice
6. 1 cup fresh orange juice
7. 1/3 cup fresh lemon juice
8. 3/4 cup dry white wine
9. 3 tablespoons light soy sauce
10. 2 cups chicken stock or canned low-sodium broth
11. Six 1-inch-thick tuna steaks (about 2 1/4 pounds total)
12. Salt and freshly ground pepper
13. 1/4 cup wasabi paste
Directions
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.
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.
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.
I served the fish with whole-wheat cous cous which soaked up the sauce perfectly along with steamed peas.
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