Med-style Citrus and Tuna Platter
Remove the zest from one orange and blanch briefly in hot water.
Peel both oranges and cut down between the membranes to remove the segments. Catch the juice and squeeze the juice from the trimmings.
Heat the oil and quickly sear the tuna on both sides, take out of the pan and arrange on warmed plates.
Put the honey into the pan and deglaze with the liqueur. Add the thyme sprigs, the orange and lemon juice and boil until reduced slightly. Season to taste with salt and pepper.
Put the orange segments and orange zest into the pan and warm through. Carefully scatter over the tuna, sprinkle with sea salt and serve immediately.