Grilled Tuna with Citrus Shallot Vinaigrette

1. 1

   Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime.

2. 2

   Try not to take the white pith along with the peel.

3. 3

   Julienne the peel.

4. 4

   Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds.

5. 5

   Drain into a strainer and rinse with cold water.

6. 6

   Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette.

7. 7

   Coat the tuna steaks lightly with oil or spray with non-stick spray.

8. 8

   Grill for 2 to 3 minutes per side, basting with a little of the liquid from the vinaigrette.

9. 9

   Remove to plates and top with remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.