Citrus Tuna

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The combination of a dry rub, citrus glaze, and smoky fire gives the tuna a complex flavor. Serve with Thyme Potatoes or linguine tossed with bottled olive tapenade. Or for a vegetable side, grill fennel wedges brushed with olive oil for 5 minutes and toss with orange slices and chopped olives. Make at least 1 extra recipe of Thyme Potatoes while grilling the tuna, and reserve it along with 2 cooked tuna steaks for the Niçoise salad.

6 servings (serving size: 1 tuna steak)


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1 cup fresh orange juice (about 3 oranges)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup fresh lime juice (about 4 limes)
3 tablespoons sugar
4 garlic cloves, minced
1 tablespoon freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds, crushed
6 (6-ounce) tuna steaks (about 3/4 inch thick)
Cooking spray


Prepare grill.

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; cool slightly.

Combine pepper, salt, and fennel seeds; rub over both sides of fish. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side. Turn fish; brush with half of orange juice glaze. Grill 1 minute. Turn fish; brush with remaining orange juice glaze. Grill 1 minute or until fish is medium-rare or until desired degree of doneness.

Note: Store cooked tuna in refrigerator for up to 1 day.

Wine Note: With its bright citrus flavors and the char from the grill, this dish needs a refreshing flavor-packed white. Try the spicy, herbal, and crisp Kumeu River Pinot Gris form New Zealand. The 2000 vintage is $15.

Created date

August 2002

Nutritional Information

Calories 295
Caloriesfromfat 25 %
Fat 8.2 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 2.4 g
Protein 38.9 g
Carbohydrate 15.7 g
Fiber 0.7 g
Cholesterol 63 mg
Iron 2.2 mg
Sodium 379 mg
Calcium 33 mg