Grilled Tuna with Orange, Grapefruit & Olive Oil
- 6 tuna steaks, 1" thick (about 1 3/4 - 2 pounds)
- 3 oranges, rinds cut off, cut into segments
- 3 grapefruit, rinds cut off, cut into segments
- 2 tablespoons olive oil
- Coconut aminos
- Coarse salt and freshly ground black pepper, to taste
Lightly season both sides of steaks with salt and pepper and rub with a tablespoon of olive oil. Heat a grill pan over medium-high heat for 1 minute until hot, then add steaks to pan. Cook fish for 3 minutes on each side (1 1/2 - 2 minutes if you prefer your tuna rare). Toss citrus with olive oil and a sprinkle of coarse salt and a few grinds of pepper. Top each filet with a drizzle of coconut aminos and a large spoonful of citrus.
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