Seared Ahi with Grapefruit and Fennel

Processed with MOLDIV

One of the amazing things about living by the water is the amount of fresh fish you can get. Mr. B loves tuna, almost as much as salmon and will eat it raw or cooked, day or night!

This recipe is so refreshing, with both the fennel and grapefruit adding nice accents to the dish.

It is a protein and vitamin C dense dish in addition to being allergen free. It takes less than 20 minutes and can be served as a starter or main.


  • 1 large fennel bulb
  • 6 small red radishes
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. red wine vinegar
  • 1 pound fresh ahi tuna
  • Salt and pepper for additional seasoning
  • 2 tbsp. coconut oil
  • 1 large ruby-red grapefruit


  • If you don’t have red wine vinegar or you prefer not to use it, you can use the juice from the grapefruit as the acidic element


  • Thinly slice the fennel and radish with a sharp knife
  • Place the fennel and radish into a bowl and mix in the sugar and salt. Let sit in the fridge for 10 minutes, then drain any liquid and add the rice vinegar. Set aside until ready for serving.
  • Place a heavy skillet or cast iron pan over high heat and let it get very hot. Generously season the raw tuna with salt and pepper and then rub on 1 tbsp. of oil. When the pan is hot add the rest of the oil, then add the tuna and sear for 60-90 seconds on each side. When each side is seared, remove the ahi from the heat.
  • If you are not using fresh tuna, you may want to cook this for longer and adhere to any raw food consumption warnings
  • Let the tuna rest and slice into ½ inch slices once cooled
  • Over a bowl, peel the grapefruit and then cut segments of the ruby-red flesh out, try and cut out and dis-guard as much membrane as possible without the grapefruit falling apart
  • Place the slices in a bowl and squeeze any juice into the bowl
  • To assemble the dish, place alternating layers of grapefruit and ahi across a plate. Season and drizzle some of the reserved juice and vinegar from the pickles
  • Add the pickled fennel and radish.
  • Top with a few fennel fronds and a big pinch of black pepper to serve

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