1 ahi (yellowfin) tuna steak (about 4 to 6 ounces)
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1/2 small grapefruit
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 sprig fresh mint, finely chopped
2 jalapenos, seeded and finely diced
4 tablespoons canola oil
1/2 dry thin rice noodles, lightly broken up
Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate.
Remove grapefruit, then slice and quarter.
Lay the orange and grapefruit quarters on top of the tuna.
Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice.
Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
In a small sautï¿½ pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.