Ingredients

• 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

Instructions

1. Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
2. 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.
3. In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.