Zest and juice of 1 orange
Zest and juice of 1 grapefruit
1 tbls white sugar
1 tsp Dijon mustard
½ C of olive oil
600g of tuna fillets in 150g portions
Salt and pepper
4 C of mesculan salad leaves
1 Red capsicum
1 Yellow capsicum

 

 

1. Place a small saucepan on a low heat, add the orange juice and zest, grapefruit juice and zest
and sugar. Reduce this by a third, pour the reduction into a bowl. Whisk the mustard, followed by
the olive oil, season with salt and pepper and finish with parsley. Set aside.

 

2. Heat a frying pan to a medium heat, add 2 tbls olive oil, now add the tuna to the pan and cook
for two minutes each side (Tuna should never be cooked past medium rare as a very low fat fish it
can easily dry out if over cooked). Season with salt and pepper. While
the Tuna is cooking combined the salad leaves and sliced capsicum.

 

3. To serve this dish, place the salad mix in the centre of the plate, arrange the Tuna on top
and spoon the citrus vinaigrette around the fish.