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Pink Grapefruit Tataki

Recipe by Jo Feehan

Tataki is a traditional Japanese way of preparing fish or meat.  In this case, Jo uses Tuna alongside delicious seasonal pink grapefruit to create a truly light, tasty dish.

  • 1 pink grapefruit, rind finely grated, flesh segmented, catching juice, plus extra squeezed from membrane (you need 60ml)
  • 100 ml extra-virgin olive oil
  • 200 gm sashimi-quality tuna loin
  • 2 tablespoons black and white sesame seeds
  • 1 fennel bulbs, shaved on a mandolin and placed in iced water, fronds reserved
  • 2 radishes, shaved on a mandolin and placed in iced water
  1. Coat each side of the tuna in sesame seeds until well covered to start the pink grapefruit tataki.
  2. Heat a tsp of olive oil in a non-stick frying pan over a high heat, then sear the top, bottom and each side of the tuna for 30 seconds.
  3. Toss the grapefruit, radish and fennel in the juice, olive oil and grapefruit zest and arrange on a plate.
  4. Slice the tuna into 2mm thick slices and place on salad.
  5. Garnish with reserved fennel fronds.


Recipe by Jo Feehan of My Second Helping 

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