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.
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.
Alternatively you could thicken the sauce with a bit of cornstarch (about 1 tbs in some cold water) and reduce the fat content of the recipe
Light a grill or heat cast iron griddle. 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.
Adapted from Recipe by Ann Chantal Altman
The sauce is excellent over rice even without the tuna.
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 6|
|Calories from Fat: 284 (38%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 829.8mg||29 %|
|Potassium 1958.4mg||52 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 13.8g|
|Protein 90g||129 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 739
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