Stovetop Seared Tuna Steaks with Grapefruit-Dijon Salad
Quick, high-heat seared tuna steaks with a bright grapefruit-citrus vinaigrette and a crunchy salad. Clean, modern, and not similar to the scallop or Korean bison dish.
Back to full listIngredients
- Tuna Steak Wild Caught Frozen (sustainably sourced) 2 tuna steaks, 5–6 oz each (about 12 oz total), thawed $8.99 sale (per lb)
- Organic Red Leaf Lettuce 1 head (about 5–6 cups torn) $3.49
- Fresh Large Ruby Red Grapefruit - Each 1 (2 tbsp juice + a few segments) $2.49
- Fresh Organic Lemon - Each 1 tbsp juice $1.69
- Green Onions 2, thinly sliced $1.50
- Olive oil 2 tbsp (1 tbsp for searing, 1 tbsp for dressing)
- Dijon mustard 1 tsp
- Salt to taste
- Black pepper to taste
- Red pepper flakes (optional) pinch
Instructions
- Make dressing: whisk 2 tbsp grapefruit juice, 1 tbsp lemon juice, 1 tsp Dijon, 1 tbsp olive oil, salt, pepper, and a pinch of red pepper flakes (optional).
- Build salad: toss torn red leaf lettuce with green onions and a few grapefruit segments. Lightly dress (save a spoonful for tuna).
- Sear tuna (stove): pat tuna very dry; season with salt and pepper. Heat a skillet over high until smoking-hot, add 1 tbsp olive oil. Sear 60–90 seconds per side for rare/medium-rare (or longer if you prefer).
- Rest 2 minutes, then slice. Spoon a little dressing over tuna and serve alongside the salad.
Health notes: Very high protein, lower fat than most meats. Keep oil moderate and load up on greens for a lighter dinner.
Drink pairing: WA Sauvignon Blanc or a dry WA Riesling; both love citrus and handle seared tuna nicely.