Grapefruit/Sesame Glazed Tuna with Mixed Greens

2014-06-13

INGREDIENTS

1/8 cup water
1/2 teaspoon cornstarch
1 teaspoon vegetable oil
1 teaspoon finely chopped garlic
1 tablespoon toasted sesame seeds
1 1/2 teaspoon soy sauce
1 1/8 cup Hale grapefruit juice, divided
3 1/2 tablespoons sliced scallions, 1/8 inch, divided
1 tablespoon honey
1/2 teaspoon dark sesame oil
2 teaspoons finely chopped cilantro
1/4 teaspoon Tabasco brand pepper sauce
1 1/4 cup low fat plain yogurt
as needed olive oil
as needed salt and ground black pepper
6 each fresh tuna steak, 4 oz each 1 1/2 lbs
24 cups mixed salad greens (romaine, mesclun, etc.)1 1/2 lbs
2 cups Hale grapefruit sections, 1 1/8 lbs
1 1/2 cups fresh bean sprouts or alfalfa, sprouts 6 oz
1 1/2 cups lightly salted, roasted peanuts 6 oz

PREPARATION

To prepare the glaze, blend 1/8 cup of water with the cornstarch and reserve. Heat the vegetable oil in a saute pan over medium heat and saute the garlic and sesame seeds for 2 minutes. Add the soy sauce and 3/8 cup of Hale grapefruit juice and bring to a boil. Add the reserved cornstarch slurry, return to a boil, simmer for two minutes and remove from the heat. Add 1/2 tablespoon of scallions, hold warm for service, or cool, cover and refrigerate.

To prepare the dressing, combine the honey, sesame oil, cilantro, Tabasco and remaining scallions. Blend in the yogurt and the remaining Hale grapefruit juice, cover and refrigerate.

To prepare each portion, oil and season(with salt and pepper) a piece of tuna and grill for 2-3 minutes per side, brush with 1 tablespoon of the glaze, remove from the grill and hold warm. Toss 4 cups of salad greens with 1/3 cup of dressing, and place on a plate. Slice the tuna into 1/2 inch strips and place atop the greens along with 1/3 cup of Hale grapefruit sections, 1/4 cup of sprouts and 1/4 cup of chopped peanuts.

YIELD: 6 servings

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