Grapefruit and Ginger Tuna Tataki

500g yellowfin tuna steak, 2-3 cm thick
1 pink grapefruit
1 tsp rice bran oil
MARINADE:--
Juice from above grapefruit
3 tbsp minced ginger
1 clove garlic, minced
1 spring onion, minced
2 tbsp coconut aminos
1 tbsp unseasoned rice vinegar
1 tsp SIDS SALT & PEPPER

Trim off the top and bottom of the fruit, then carefully remove the skin and pith from the flesh with a sharp knife. Begin at the top and follow the contour of the fruit all the way down. Next, working over a bowl to collect the juice, carefully remove each segment by inserting the blade of the knife between the flesh and membrane, on both sides of each section. The wedges should come out easily, leaving only the membrane intact. When all the segments have been removed, squeeze the membrane really hard to get all the yummy juice out. As you can see, there’s quite a lot! For this recipe, we’re not going to use the supremes right away because the fish needs to marinate overnight, so just fish them out and put them in the fridge until ready to use.
To the grapefruit juice, add minced ginger, garlic, spring onion, coconut aminos, rice vinegar and SIDS SALT & PEPPER then set aside. Make sure you choose a steak that is at least 2-3 cm thick and get the freshest piece you can get your hands on. Sushi grade is the way to go!
Pat the tuna dry and sprinkle on both sides with a little bit of SIDS SALT & PEPPER.
Pour a little rice bran oil in a heavy frypan set over really high heat and wait until the pan gets scorching hot then carefully place the tuna in the pan and let it sear for about 1 minute per side, until a nice golden crust forms and the meat turns opaque about 5 mm up the side.
Be careful not to overcook the fish, you still want to see a nice wide pink “ribbon” in the centre of the steak when you look at it from the side.
You could also cook your fish on an outdoor grill, if you wanted to. Same principle applies: get that grill really super hot and cook the fish until it turns opaque about a 5 mm up the sides. Remove the 'cooked' fish to a container that’s just big enough to accommodate it and then pour the reserved marinade over it.
Cover and place in the refrigerator to marinate overnight. Try and flip the tuna once or twice while it’s marinating, that’ll ensure even flavouring. When you are ready to serve, remove from the marinade and slice into roughly 6 mm thick slices.
Serve with grapefruit supremes and garnish with a handful of green sprouts as well as a little pinch of sesame seeds. Use that marinade as a dipping sauce, if you want to. Since it was never in contact with raw meat, it’s perfectly fine to use for that purpose.
And there you have it: fresh, simple, delicious! Perfect for a hot summer day.