This was a really good recipe. I was looking for something to eat with a good light crisp champagne and this was it. The tuna was wonderful, although I lightly salted and peppered the steaks then seared in olive oil. I could not find blood oranges (Limited Selection at military commissary) so I used orange juice with a little bit of lime and lemon juice and some sugar, along with the white wine and a pat of butter with chopped shallot and garlic. It was a little sour, but that Im sure is just becaus of the lemon/lime. When I find the blood oranges, or juice I will try again because it sounds so delisicous. And in contradiction to the last review, I seared the tuna for about 3 - 4 minutes on one side and 2 - 3 on the other. IT wasnt flaky at all, just delicious.
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