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Grilled Tuna Steaks with Citrus-Ginger Sauce

Steamed jasmine rice or couscous would make a nice accompaniment to the tangy citrus sauce on the tuna.

Plus: More Seafood Recipes and Tips

  • Servings: 6

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  • 3/4 cup plus 1 tablespoon safflower oil, plus more for brushing
  • 1/2 cup thinly sliced fresh ginger
  • 3 medium shallots, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 cup fresh red grapefruit juice
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 3/4 cup dry white wine
  • 3 tablespoons light soy sauce
  • 2 cups chicken stock or canned low-sodium broth
  • Six 1-inch-thick tuna steaks (about 2 1/4 pounds total)
  • Salt and freshly ground pepper
  • 1/4 cup wasabi paste


  1. In a large skillet, heat 1 tablespoon of the safflower oil until shimmering. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the red grapefruit, orange and lemon juices along with the wine, light soy sauce and stock and bring to a boil over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes.
  2. Set a fine-mesh sieve over the jar of a blender. Strain the sauce, pressing on the solids to extract the liquid. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.
  3. Light a grill or heat 2 grill pans. Lightly brush the tuna steaks with oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side.
Contributed By Photo © Wendell T. Webber Published June 2002

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