The sauce recipe is from an old issue of Food & Wine, which recommended jasmine rice or couscous to go with the fish. The salad idea is from the most recent Cook's Country, where it accompanied honey-sesame pork tenderloin. Sear the tuna steaks in oil on high heat for a few minutes on each side (two minutes will leave the center pink).Sauce
Sauté shallots, ginger, and garlic in a tablespoon of oil for a few minutes. Use a large skillet or a sauté pan. Add the juices, the wine, the stock, and the soy sauce and reduce the liquid to a light syrup (in about 40 min.) Strain into a blender jar and, with blender on, slowly add 3/4 cup of oil. (I misread the recipe, adding all the oil into the skillet, and ended up with a watery sauce.)
- 1 Tbsp and, later, 3/4 cup safflower oil
- 1/2 cup fresh ginger, sliced thinly
- 3 shallots, sliced thinly
- 3 garlic cloves, sliced thinly
- 1 cup grapefruit juice
- 1 cup orange juice
- 1/3 cup lemon juice
- 3/4 cup dry white wine
- 2 cups chicken stock or broth
- 3 Tbsp soy sauce
Salad
Toss cucumber, jalapeño, and scalions with the vinaigrette. Add salt and pepper to taste.
- 1 large cucumber, peeled, halved lengthwise, seeded, sliced thinly
- 2-3 jalapeño chiles, seeded, sliced thinly
- 8 scallions, sliced at an angle