Por 2 pounds fresh tuna steaks cut about 1 inch thick
1 tablespoon cold pressed olive oil
Salt and pepper to taste
Vinaigrette
1 cup fresh orange juice
Zest of 1/2 an orange
1/4 cup lemon juice
Zest of 1 lemon
1 shallot, minced
2 tablespoons Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Brush both sides of tuna steaks with olive oil and sprinkle with salt and pepper. Place tuna in a very hot dry sauté pan and cook for 1 to 11/2 minutes on each side. Set aside on a platter.
Mix orange juice, orange zest, lemon juice, lemon zest, shallot, and Dijon mustard in a small bowl. Whisk together while you drizzle in olive oil until vinaigrette becomes emulsifi ed. Pour some of the vinaigrette over the warm tuna steaks and serve the remaining vinaigrette in bowl for guests.