1/4 cup red onion, thinly sliced

1 tbsp white vinegar

1/4 tsp of salt

1/4 tsp sugar

1 tbsp water

1 tbsp grapeseed Oil

1 tuna loin ***

salt & pepper, to taste

2 grapefruits

2 tbsp chili p

1 jalepeno, thinly sliced


1. In a small mixing bowl, mix together vinegar, salt, sugar and water. Add the onion slices and set aside.

2. In a large skillet on high heat, heat oil. Season the loin with salt and pepper. Sear the tuna on all sides for 1-2 minutes or until opaque. Remove from heat and set aside.

3. Slice a little of the top and bottom of the grapefruit to give two flat edges and give a stable cutting surface. Using the front of the knife, starting at the top slice downwards following the curve of the fruit. Cut away all the skin and pith, ensuring not to remove any flesh. Use the knife to gently slice between one of the segments and the connective membrane. Place all segments in a bowl and set aside. (if confusing google how to supreme citrus) With the leftover grapefruit membrane. squeeze all remaining juice into a separate bowl.

4. To the grapefruit juice add your Chili P and mix. Set dressing aside to assemble.

5. Slice the tuna into 1/2- inch slices and arrange on a serving dish with the grapefruit segments. Add a few spoonfuls of the dressing as desired. Garnish with jalepeno slices, pickled red onion and season with flakey sea salt and pepper.

Serves 4 as an appetizer

**** For premium quality seafood in BC order from Mitch's Catch