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Prep Time: 20min + Standing time
Servings: 6
Cooking Time:
Ingredients
- 2 - grapefruits
- 500g - fresh tuna
- 15ml - sesame oil
- 90ml - olive oil
- 2-3 - fresh red chillies, thinly sliced
- - salt and ground black pepper
- - fresh coriander and mint leaves, chopped
- 2 - grapefruits, carefully cut into segments (in addition to the first two)
- 2 - avocados, cut into wedges
- 4 - spring onions, cut on the diagonal
Method
Serve alone as a starter or on top of noodles as a main meal.
Squeeze the grapefruit and pour juice into a glass dish. Put the tuna in the juice, cover and refrigerate. Turn the fish from time to time. Marinate overnight. The acid content of the grapefruit juice will start ‘cooking’ the fish from the outside, so it won’t be necessary to grill the tuna. If you’re hesitant, or prefer your tuna more well done, you can pop it under the grill for a bit. Keep the grapefruit juice marinade.
To make the salad dressing, blend the sesame oil, olive oil, chillies and grapefruit-juice marinade. Season with salt and pepper to taste.
Finely chop the coriander and mint leaves and press onto the tuna. Slice the tuna into thin slices and serve on plates with the avocado wedges, grapefruit segments and spring onion. Drizzle with salad dressing.
To make the salad dressing, blend the sesame oil, olive oil, chillies and grapefruit-juice marinade. Season with salt and pepper to taste.
Finely chop the coriander and mint leaves and press onto the tuna. Slice the tuna into thin slices and serve on plates with the avocado wedges, grapefruit segments and spring onion. Drizzle with salad dressing.
