Seared Tuna with Avocado Grapefruit Salad
It’s Valentine’s Day, and instead of braving the crowds at some fancy expensive restaurant, we decided to cook our own gourmet meal. We splurged on some sushi-grade ahi tuna, and the results were gourmet indeed. Not to mention the entire meal cost us maybe $15 tops. I dare you to find a meal like this for a price like that!
Avocado Grapefruit Salad with Citrus Mint Dressing
(Recipe from: Sunset, with a few modifications)
2 red or pink grapefruit (3/4 lb. each)
2 tablespoons lemon juice
1 tablespoon chopped fresh mint leaves
1 teaspoon honey
1 teaspoon shallot, finely minced
2 firm-ripe avocados (10 to 12 oz. each)
2 blood oranges (optional)
1 package baby greens, rinsed
Salt and pepper
Cut peel and white membrane from grapefruit. Working over a strainer set over a bowl, cut between inner membranes and fruit to release segments into strainer. Squeeze juice from membranes into bowl (discard membranes); you need about 1/4 cup juice (reserve any remainder for other uses). Do the same with the blood oranges (if you’ve got them).
Add lemon juice, mint, shallot, and honey to grapefruit juice, and mix.
Peel and pit avocados; cut lengthwise into 1/2-inch-thick slices. Arrange a handful of greens on each of 4 salad or dinner plates and arrange equal portions of grapefruit segments and avocado slices on top.
Spoon dressing evenly over salads. Add salt and pepper to taste.
Cumin Crusted Tuna
Sushi grade tuna
Rub tuna with salt, pepper, and cumin. You can be pretty generous with the cumin.
Heat olive oil in hot pan and sear tuna for about 2 minutes per side (more or less depending on how ‘raw’ you want it).
Slice and enjoy!