1 1/2 pink grapefruits
4 teaspoons white wine vinegar
1 small garlic clove, finely chopped
1/2 teaspoon finely chopped fresh jalapeno chile (about 1/4 of a small jalapeno)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup extra virgin olive oil
1 1/2 pounds (1-inch thick) ahi tuna steaks (about 3 steaks)
1 tablespoon olive oil or vegetable oil
8 cups mixed salad greens
1 (15oz) can Kuner’s® White Kidney Beans (Cannellini), drained, rinsed
1/4 cup chopped fresh cilantro
8 thin red onion slices, separated into rings
With sharp knife, cut peel from 1 whole grapefruit. Cut between membranes to release grapefruit segments; set aside. Squeeze 2 tablespoons juice from remaining grapefruit half into large bowl. Stir in vinegar, garlic, jalapeno, salt and pepper. With wire whisk, whisk in 1/2 cup extra virgin olive oil. Place tuna steaks in nonmetal dish. Drizzle with 3 tablespoons of the dressing; turn to coat all sides. Cover; let stand 30 minutes. Cover and refrigerate remaining dressing.
Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat. Sear tuna 1 minute on each side for rare. Let rest for 5 minutes.
Meanwhile, toss salad greens, beans and cilantro in large bowl with remaining dressing. Spoon on 4 large salad plates. Cut tuna steaks crosswise into thick slices. Divide evenly and place over salad greens. Garnish with grapefruit segments and onion rings. Season to taste with salt and pepper.