Seared Tuna with Pink Grapefruit


1 Piece of tuna loin cut 4cm square 10cm long
2 tbsp olive oil
2 lemon
1 orange
1 avocado
1 grapefruit
1 tsp poppy seeds


1. Heat a pan to smoking point, drizzle the Tuna with olive oil, season well and place in the pan. Cook for 20 seconds on every side to sear the outside but leave the centre rare.

2. Remove the Tuna from the pan and place in a small tray. Add the zest and juice of 1 lemon, lime and orange to the pan and reduce by half. Pour the hot citrus reduction over the Tuna and roll the tuna to coat evenly. Place the Tuna on cling film, pour over any remaining marinade from the tray and roll the Tuna tightly in the cling film. Twist the ends of the cling film to give a tight cylindrical shape. Place the Tuna for at least 2-3 hours to set and marinade.

3. Peel, deseed and slice ¼ avocado and place in a bowl.

4. Peel a pink grapefruit, segment and add 4-5 segments to the avocado.

5. In a separate bowl add 2 tbs of olive oil and the zest and juice of 1 lemon and 1 lime. Mix together and season to taste. Drizzle the dressing over the avocado and grapefruit and toss gently to coat evenly.

6. To serve, arrange the dressed avocado and grapefruit towards the centre of a clean plate and sprinkle over a pinch of poppy seeds. Remove the cling film from the Tuna, slice into 5 equal pieces and arrange around the salad.