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.
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)
How to Make It
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 $
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This is going into my regular dinner recipe rotation! I substituted sesame seeds for the fennel seeds and it was a refreshing, light summer meal. Served it with green beans that were sprinkled with juice from the leftover citrus. I would serve this to guests in a heartbeat!!
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