Grilled Tuna with Orange, Grapefruit & Olive Oil
From The Good LFE Cookbook, as with all our recipes, this Grilled Tuna recipe follows the Low Fermentation Eating diet and are designed to be SIBO and IBS friendly while promoting gut health.
Light and bright, and very quick to make, this is great on top of a watercress or arugula salad, or rice. Makes 6 fillets.
6 tuna steaks, 1" thick (about 1¾–2 pounds)
- 3 oranges, rinds cut off, cut into segments
- 3 grapefruit, rinds cut off, cut into segments
- 3 tablespoons olive oil
- Coconut aminos or low sodium soy sauce
Coarse salt and freshly ground black pepper, to taste
Lightly season both sides of steaks with salt and pepper and rub with a tablespoon of olive oil. Heat a grill pan over medium-high heat for 1 minute until hot, then add steaks to pan. Cook fish for 3 minutes on each side (1 1/2 - 2 minutes if you prefer your tuna rare). Toss citrus with olive oil and a sprinkle of coarse salt and a few grinds of pepper. Top each filet with a drizzle of coconut aminos and a large spoonful of citrus.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.