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
Seared Tuna with Blood Orange Vinaigrette

Source: The Martha Stewart Show, February 2011


  • 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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