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Citrus Tuna

Yield 6 servings (serving size: 1 tuna steak)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

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

  5. 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 $