I got the tuna from my local fish shop - The Amagansett Seafood Store (in the IGA parking lot).
I adapted this recipe from a recipe in Bobby Flay's Grill It! What I really love about this cookbook is that he uses very simple vinaigrette's in almost every meal to give such amazing flavor to very easy to make dishes. Also, almost everything he "grills" can be made inside on a grill pan, on the stove or in the oven.
Here's what you need:
Tuna Steaks (1 per person)
4 Clementines or Blood oranges peeled, segmented
1 Shallot chopped into smal pieces
1 white onion sliced in half moons
6 radishes thinly sliced
1/8 cup White wine vinegar
1 tsp Honey
Salt and Pepper to taste
1/4 cup Fresh mint leaves chopped
1/8 cup Olive oil
Handful of Raw Pepitas
Mix together the clementines, shallots, vinegar, honey. mint and olive oil in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes.
Preheat grill. Season each tuna steak with salt and pepper. Add the onions tossed in olive oil to a grill basket and grill for 10 minutes stirring every few minutes. When ready, remove and add to relish.
Season with salt and pepper and grill for 3 minutes on each side for rare or longer for desired doneness. Remove Tuna from grill. (I also grilled the snow peas and oyster mushroom in a grill basket while the tuna was on the grill. I seasoned with olive oil and salt and pepper and then removed at the same time as the tuna.)
Mix radishes and pepitas into the relish and then top each tuna steak with relish.