Grilled Tuna Steaks with Citrus-Ginger Sauce

1. 1

   In a large skillet, heat 1 tablespoon of the safflower oil until shimmering.

2. 2

   Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes.

3. 3

   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.

4. 4

   Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes.

5. 5

   Set a fine-mesh sieve over the jar of a blender.

6. 6

   Strain the sauce, pressing on the solids to extract the liquid.

7. 7

   With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.

8. 8

   Light a grill or heat 2 grill pans.

9. 9

   Lightly brush the tuna steaks with oil and season with salt and pepper.

10. 10

    Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes.

11. 11

    Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.