Citrus Tuna Steaks

Hey Whiskers,
So we got some decent Tuna steaks at the store this past week,so I went recipe hunting again.I was looking for something lighter and more citrus as we made a Thai peanut style last week.So I found this great easy citrus heavy recipe from Taste of home. I of course changed up the recipe a bit as i found it to be a bit to unbalanced and very acid heavy. I also cooked the Tuna steaks pretty well done almost steaming them after searing them. My family doesn't like anything to do with medium or rare style tuna,but feel free to cook them to your preference.I also seared them on a regular pan but you can sear them on an outside grill or a grill pan.Alright lets get whisking!
Prep Time: 10 minutes
Marinate Time: 30 minutes
Grill time: between 6-15 minutes depending on your preference.

Ingredients 

• 4 Tuna steaks 
• 1 medium pink grapefruit
• 1/2 cup lemon juice
• 1/2 cup orange juice
• 1/2 cup brown sugar
• 1 teaspoons Harissa paste
• 2 teaspoons horseradish (I used paste/dressing we had in the fridge)
• 1 teaspoon ginger powder 
• Salt and Pepper to taste
• 1 teaspoon arrowroot

How To

1. Peel and section grapefruit over a bowl,remove a quarter of the sections for service.Add the lemon juice, brown sugar, Harissa,horseradish and ginger, cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once.
2. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side.
3. Pour marinade in pot, add arrowroot.Bring to boil add a little more brown sugar and reduce for about 30-40 minutes on medium-low heat.
4. Serve with the fresh sections of grapefruit and the reduced marinade. 

Tuna can keep for a few days but best to serve and eat immediately or same day.

Enjoy the easy low prep work recipe.
Share with friends and family and try to make the world around you a better place

Till the next whisk

Sam