Seared tuna with grapefruit-orange relish

Ingredients

2 teaspoons sherry vinegar or white wine vinegar
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger
1 tablespoon olive oil
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
4 4-ounce fresh tuna steaks, cut 3/4 inch thick
2 teaspoons olive oil
Fresh cilantro sprigs (optional)
Salt (to taste)
Pepper (to taste)

Directions

For citrus relish, in a small bowl combine vinegar, soy sauce, and ginger. Whisk in the 1 tablespoon olive oil. Cut grapefruit sections into thirds and orange sections in half. Stir fruit pieces, red onion, and the 2 tablespoons cilantro into vinegar mixture. Set aside.

Rinse fish; pat dry. In a large skillet heat the 2 teaspoons olive oil over medium-high heat. Add fish and cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with salt and pepper. Serve the fish with citrus relish. If desired, garnish with cilantro sprigs.

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