Ingredients

2 teaspoons sherry vinegar or white wine vinegar
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger
1 tablespoon olive oil
1 medium grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
Four 4-ounce fresh tuna steaks, cut 3/4-inch thick
2 teaspoons olive oil
Fresh cilantro sprigs (optional)

Directions

To make Grapefruit-Orange Relish: In a small bowl combine vinegar, soy sauce and ginger. Whisk in the 1 tablespoon olive oil. Cut grapefruit sections into thirds and orange sections in half. Stir fruit pieces, red onion and the snipped cilantro into vinegar mixture. Set aside.

Rinse fish; pat dry. In a large skillet, heat the 2 teaspoons olive oil over medium-high heat. Add fish and cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through cooking. Sprinkle with salt and pepper. Serve the fish with citrus relish. If desired, garnish with cilantro sprigs. Makes 4 servings.

Nutrition information per serving: 256 cal., 12 g total fat (2 g saturated fat), 47 mg chol., 287 mg sodium, 7 g carbo., 1 g fiber, 29 g pro.