New This Month

Seared Tuna with Blood Orange Vinaigrette

For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad

  • Servings: 2

Source: The Martha Stewart Show, Episode 6092


  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (3/4-pound) piece sushi-grade tuna, halved
  • Olive oil
  • Zest of 1 blood orange
  • Juice of 1 blood orange
  • 2 tablespoons soy sauce
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 sweet red chile pepper, such as Fresno, chopped
  • 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
  • 1 blood orange, segmented, for garnish
  • Silky Miso Sweet Potatoes
  • Pea and Crab Salad


  1. In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.

  2. Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.

  3. In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.

  4. Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.

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