Shed the tuna of its skin and bones,
and cook it on the grill with a few drops of extra virgin olive oil.
Peel the grapefruits, cut them into
pieces and put them in a blender. Blend them together with a splash of
cream and the wine from Maestrazgo. Transfer the purée to a saucepan and
heat it up. When it begins to boil add the tuna and leave to simmer for
a few minutes.
Serve and decorate with dill leaves.