Instructions: Ask your fish monger for a block of ahi tuna. Other fish such as halibut or john dory is also good. It should be very good quality. Roll the tuna block in pepper, and lightly season with salt (optional). Sear the tuna in a medium skillet in 2 tablespoons oil over medium-high heat until desired doneness (chef suggests seared on the outside, rare on the inside).

Blanche the Brussels sprouts in boiling salt water for 2-3 minutes.

Submerge sprouts in ice water for 1 minute, then separate leaves. Clean watercress and separate leaves. Segment grapefruit and orange, and reserve the remaining juice. In a mixing bowl, combine fruit juice, basil, lemon juice for tartness (optional), add olive oil, salt and pepper to taste.

Combine Brussels sprouts, watercress, citrus and dressing. Slice tuna and place on top of the salad to serve.

Makes 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.