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Seared Tuna With Grapefruit Orange Relish Recipe
|Tuna steaks||16 Ounce, cut 3/4 inch thick (Fresh / Frozen)|
|Sherry vinegar/White wine vinegar||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Grapefruit||1 Medium, peeled and sectioned|
|Orange||1 Medium, peeled and sectioned|
|Finely chopped red onion||2 Tablespoon|
|Snipped cilantro||2 Tablespoon (Fresh)|
|Olive oil||2 Teaspoon|
Serving size: Complete recipe
Calories 1068 Calories from Fat 428
% Daily Value*
Total Fat 48 g73.9%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 172.4 mg
Sodium 757.2 mg31.6%
Total Carbohydrates 47 g15.8%
Dietary Fiber 8.9 g35.4%
Sugars 19.2 g
Protein 110 g220.3%
Vitamin A 260.6% Vitamin C 318.5%
Calcium 18.3% Iron 33.3%
*Based on a 2000 Calorie diet
For citrus relish, in a small mixing bowl combine vinegar, soy sauce, and ginger.
Whisk in the 1 tablespoon olive oil.
Cut grapefruit sections into thirds and orange sections in half.
Stir fruit, red onion, and cilantro into vinegar mixture.
Rinse fish; pat dry with paper towels.
In a large skillet heat the 2 teaspoons olive oil over medium-high heat.
Add fish and cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once.