Friday Night: Tuna "escabeche" with grapes

I had some albacore tuna thawed and was inspired by Bittman's column from last week about escabeche, so I decided to do something like that. Andrea requested that whatever we do have ginger in it, so I came up with this (quantities that aren't counts are approximate, this was a throw together):

two albacore tuna steaks, cut into "square" strips (i.e. as wide as they are thick)
flour
1 cup seedless green grapes, preferably crisp and a bit sour, halved lengthwise (well, halve as many of them as you have the patience for)
2 jalapenos, minced
1 habanero, minced
2 inches ginger, minced
juice of 2 limes
juice of 1 lemon
1/2 cup OJ
EV olive oil
salt and pepper

Dredge the tuna strips in seasoned flour and then sautee in olive oil until nicely browned on each side. Remove to a gratin dish and add the lime and lemon juices. Combine the other ingredients with a good splash of olive oil in a small bowl, then pour over the top of the tuna. Mix gently.
Cover and let stand, mixing gently every 15 minutes or so, for an hour or two. Serve at room temp. (It's even better the next day)

We ate this with cornbread (standard Big Flavors recipe with one ear's worth of fresh corn and a bit of polenta replacing some of the corn flour) and a salad. Both Andrea and I made plenty of happy noises during dinner, and that wasn't just because we were drinking prosecco with our food.

A couple of notes:

1. Albacore, which is super dense, is a great fish for this particular preparation; swordfish would probably also work well.
   
2. The fish was excellent straight out of the pan, it's worth thinking about using this sautee technique to make quick dinners.
3. I don't think this has much to do with escabeche. :-)
4. It really was even better after spending a night in the fridge.