ksmith | Late lunch

I had tuna steaks on hand, and since I've been trying to eat more citrus, I had pink grapefruit and navel oranges, too. I had taken note of this recipe on

arcaedia's foodie website, The Spice Must Flow, some time ago. Decided to give it a shot today.

The actual recipe:

1 white grapefruit (I used pink)
2 tablespoons minced shallots
2 teaspoons chopped fresh tarragon
1/4 cup extra-virgin olive oil
6 6-ounce tuna steaks

I was making this for one person, so I cut back in some places. Not as much olive oil. Not as much tarragon or shallot. I also took note of

arcaedia's remarks about bitterness, and added things. I sectioned a couple of navel oranges along with the grapefruit, and added some grated orange zest to the salsa/topping along with the grapefruit zest. I also added some agave nectar--maybe a couple of teaspoons.

Then I made a mistake. I put the shallot mix atop the oil before heating the pan. Thought about removing it, then decided not to. The worst that could happen would be that the shallots could brown a bit, and I didn't mind that.

The shallots did start to brown, and the mixture smelled wonderful as it sizzled. Took it out and added the tuna. 6-7 minutes. Turned over the tuna to find that much of the mixture had stuck. I didn't remove it, but just put the fruit on top. Instead of a slice of grapefruit, I alternated sections of grapefruit and orange. Back in the oven for 5-6 minutes. The shallot did brown, and the aroma only got better.

I liked it. A very light, summery dish. I found it astringent more than bitter. Maybe a little more agave? I had it with plain couscous and more fruit. I'd make it again.