Roasted Tuna with Grapefruit and Tarragon

• 1 white grapefruit
• 2 tablespoons minced shallots
• 2 teaspoons chopped fresh tarragon
• 1/4 cup extra-virgin olive oil
• 6 6-ounce tuna steaks

1. Preheat oven to 475F.
2. Grate 1 teaspoon grapefruit peel; reserve.
3. Cut off peel and pith from grapefruit; cut fruit into six 1/4-inch-thick slices and discard seeds.
4. Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend.
5. Drizzle olive oil over bottom of medium roasting pan; heat pan in oven 3 minutes.
6. Sprinkle shallot mixture over oil.
7. Place tuna steaks in single layer atop shallot mixture; sprinkle with salt and pepper.
8. Roast 5 minutes.
9. Turn tuna steaks over.
10. Top each with 1 slice grapefruit.
11. Roast tuna to desired doneness, about 5 minutes longer for medium.

white grapefruit, shallots, tarragon, extravirgin olive oil, tuna

Taken from www.epicurious.com/recipes/food/views/roasted-tuna-with-grapefruit-and-tarragon-109159 (may not work)