Destination Dish February Grapefruit Recipe: Tuna Crudo with Citrus Splash
Its delightful flavor once described as that of paradise, February’s Destination Dish ingredient – the citrus paradisi – is tart and tangy with a juiciness that rivals that of the ever-popular orange, yet bestows many of the same health benefits.
Although available throughout the year, grapefruits are at their best from winter through early spring, hence the timing of our selection as ingredient of the month. Discovered in Barbados in the 18th century, grapefruits boast properties that help prevent cancer, protect your liver, minimize arthritis symptoms, and fight off flus and colds with over 100 mg of vitamin C in just half of one fruit.
While available in just a handful of varieties (white, red, and pink), the possibilities for grapefruit recipes are endless. These hefty citrus add a tart kick to any salad and complement the lightness found in chicken and fish, which is why I’m sharing my grapefruit recipe for Bluefin Tuna Crudo, Jamaican Grapefruit, Toasted Fennel Salad, Citrus Splash, being served at Paradise Point's signature waterfront restaurant Baleen throughout February.
Makes About 6 Servings
- 12 oz. bluefin tuna
- 1 Jamaican “ugli” grapefruit
- 1 tsp. fennel seeds
- 1 tsp. orange, lime & lemon zest
- 1 tbs. orange juice, lime juice & lemon juice
- 1 oz. honey
- 2 tsp. minced chives
- ½ tsp. crushed red chile flakes
- pinch salt & pepper
- 2 tbs. canola oil
- 1 tbs. lightly roasted rice wine vinegar
- 1 oz. mache
- 1 oz. wild baby arugula
- 2 oz. baby frisee
- 8 slices French bread
Citrus Splash: Peel one Jamaican “Ugli” Grapefruit (any other kind of grapefruit will also do) and carefully remove the grapefruit segments and place in a bowl. Squeeze the juice from the remainder of the grapefruit into a separate bowl. Take the bowl of grapefruit juice and add the citrus zest, citrus juice, honey, vinegar and briefly whisk liquid about 30 seconds adding a pinch of salt and pepper if needed. Whisk in the canola oil and re-check seasoning. Lightly toast the fennel seeds and once they are cool grind them into a fine powder and set aside.
Crudo: Dice the bluefin tuna and place in a bowl sitting in a bowl of crushed ice; this insures that the tuna stays cold and fresh. Season tuna with minced chives, toasted ground fennel seeds, crushed red chile flakes and 1-2 tablespoons of the citrus splash.
Salad: Toss mache, arugula and frisee in one table spoon of the citrus splash. Toast the slices of French bread.
Shape seasoned tuna on a plate, topped with the Jamaican grapefruit, followed by a bit of the greens. Serve with toasted French bread.
Be sure to visit the Destination Dish website to see grapefruit recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.