Terranea Blog

Terranea BlogFeb03

Terranea Resort's Destination Dish of the Month - Seared Tuna with a Quinoa, Grapefruit & Arugula Salad

Destination® Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items. Explore our featured recipe of the month for Terranea Resort! Make it yourself or dine at Catalina Kitchen to taste our Chef's dish! THIS MONTH'S Featured Ingredient: GRAPEFRUIT Low-calorie food Excellent source of vitamin C Good source of inositol A member of the vitamin B complex

Seared Tuna with a Quinoa, Grapefruit & Arugula Salad
Serves 4 people



  • 4 - 6 oz. center cut Tuna steaks - ask your fishmonger to cut for you (wholefoods preferably)
  • 1 Teaspoon of fresh chopped tarragon
  • 2 minced garlic cloves
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon crushed red peppercorns
  • 1/2 Lemon

Quinoa, Grapefruit & Arugula Salad

  • 1 large Ruby Red Grapefruit peeled & filet – save juice
  • 2 cups fresh Arugula
  • ¼ oz freshly grated Ginger
  • ¼ cup extra virgin Olive oil
  • 2 cups vegetable broth (365 brands from whole foods)
  • 1 cup Quinoa
  • ½ fine diced red pepper, quickly sautéed in a little of the olive Oil
  • 2 ea. scallion fine sliced
  • ½ teaspoon chipotle peppers, chopped
  • 2 tablespoon wild honey
  • 1 tablespoon champagne vinegar
  • 1 teaspoon dijon mustard
  • Juice of one fresh lemon

Mix and marinate the fish in the tarragon, garlic, EVOO and crushed red peppers for 30 minutes prior grilling.  Pre-heat grill to 400 degrees. Season tuna with sea salt & the juice of a half a Lemon. Grill to rare and serve immediately.

Rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the vegetable stock add a dash of sea salt. Boil over high heat, then reduce heat to maintain a gentle simmer - cook uncovered for 15 minutes. Set aside- let it rest for 10 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.

Add grapefruit juice, vinegar, lemon juice, honey, dijon mustard, chipotle pepper and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the extra virgin oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste. Toss quinoa with the dressing, peppers, scallions, Arugula - season with salt and pepper, to taste.
Set aside a little of the dressing
Place the salad on platter – garnish with Grapefruit fillets, grilled tuna steaks on the side

Bon Appetie!

Chef Schmidt

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