March 6, 2009

Roasted Tuna with Grapefruit

Roasted Tuna with Grapefruit and Tarragon
from Bon Appetit February 2004

1 white grapefruit

2 tablespoons minced shallots
2 teaspoons chopped fresh tarragon
1/4 cup extra-virgin olive oil
6 6-ounce tuna steaks

Preheat oven to 475F. Grate 1 teaspoon grapefruit peel; reserve. Cut off peel and pith from grapefruit; cut fruit into six 1/4-inch-thick slices and discard seeds.

Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend. Drizzle olive oil over bottom of medium roasting pan; heat pan in oven 3 minutes. Sprinkle shallot mixture over oil. Place tuna steaks in single layer atop shallot mixture; sprinkle with salt and pepper. Roast 5 minutes. Turn tuna steaks over. Top each with 1 slice grapefruit. Roast tuna to desired doneness, about 5 minutes longer for medium.

Notes: Other than the fact that I used ruby red instead of white, I followed the recipe pretty closely. I thought roasting the tuna was an interesting approach -- most of the recipes I have tried have gone for searing it in a skillet on the stovetop. I did think the grapefruit was a bit too bitter, but then I had also recently had a grapefruit salsa over fish at a restaurant and I think that was the taste I was looking to evoke. I might try combining these flavors in a different way next time to lighten it up and bring out more of the citrus.

Posted by Jennifer at March 6, 2009 9:30 PM

The results were interesting, but I agree that the grapefruit was a bit on the bitter side, and it sort of overwhelmed the other flavors. I hope future adjustments to the recipe improve the balance of things.

Posted by: Michael at March 8, 2009 3:27 PM
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