Pan-Seared Tuna with Grapefruit Avocado Salsa
By Jill Holter
Ingredients
Serves 2
2 grapefruits, segmented and diced
1 small jalapeno pepper, seeded and finely diced
2 tablespoons finely diced red onion
3 tablespoons chopped cilantro
Juice from 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, cored and diced
2 tuna steaks, 4-5 oz each (find them in our frozen case)
3 tablespoons avocado oil
1 teaspoon salt
1/2 teaspoon pepper
Juice from 1/2 grapefruit
1/4 cup chopped macadamia nuts
Preparation
- In a medium bowl, combine grapefruit, jalapeno, red onion, cilantro and lime juice. Toss gently. Add salt and pepper and toss again. Right before serving, gently fold in avocado. Set aside while preparing the fish.
- In a medium skillet, heat avocado oil over medium high heat until almost smoking. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Sear in pan, 2-5 minutes per side. Turn off heat and drizzle with grapefruit juice. Remove to a plate, top with salsa.
- In a small skillet, toast nuts over medium low heat until fragrant, about 3-5 minutes. Sprinkle over fish and salsa, and serve immediately.
