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Tuna tartare with grapefruit vinaigrette and sorbet

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


By Thomas John, Mantra - Boston, MA

Yield: 4 appetizer servings

This light and refreshing starter perks up the palate for whatever's to come.
I think the citrus tang tastes best in summer, but you can use this recipe year-round, as long as the tuna you buy is the very best quality available.
Make grapefruit sorbet:
1/2 cup fresh-squeezed grapefruit juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish

Combine all ingredients in an ice cream maker and process until firm.
Make grapefruit vinaigrette:

4 large grapefruit segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish

Crush grapefruit segments, then add other ingredients, including salt and pepper to taste.

For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt

Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.
Top with a melonball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.

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