Grapefruit and Ginger Tuna Tataki
Ingredients
The tuna
-
1.1
lb
sushi grade, wild-caught yellowfin tuna steak (about 1-1/2" thick)
-
1
piece
pink grapefruit
-
1
tsp
healthy cooking fat
The marinade
-
juice from
1
grapefruit
-
3
tbsp
minced ginger
-
1
clove
garlic, minced
-
1
piece
green onion, minced
-
2
tbsp
coconut aminos
-
1
tbsp
unseasoned rice vinegar
-
1
tsp
Himalayan salt
Instructions
- Supreme the grapefruit to collect the juice and segments, keeping them separate.
- Combine the grapefruit juice with minced ginger, garlic, green onion, coconut aminos, rice vinegar, and salt to make the marinade.
- Pat the tuna steak dry and season with salt.
- Heat a skillet over high heat and sear the tuna for about 1 minute on each side until a golden crust forms.
- Transfer the tuna to a container and pour the marinade over it, then refrigerate to marinate overnight, flipping occasionally.
- When ready to serve, slice the tuna into 1/4" thick pieces.
- Serve with grapefruit supremes, garnish with green sprouts and sesame seeds, and use the marinade as a dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
220
Total fat
6g
Total carbohydrates
9g
Total protein
30g
Sodium
801mg
Cholesterol
47mg
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