Preparation:
* at least 1 inch thick
Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel. Julienne the peel.
Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cold water.
Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette.
Coat the tuna steaks lightly with oil or spray with non-stick spray. Grill for 2-3 minutes per side, basting with a little of the liquid from the vinaigrette. Remove to plates and top with remaining vinaigrette. |
