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Grilled Tuna with Rain Forest Glaze

Yield 6 servings.
Tuna is one of the best fish to choose for your grill. Here it works to unite the sweet-tart tropical fruit juice with the heat of the chiles. Any kind of hot pepper, such as jalapeño or serrano, will work in place of the habanero.

Ingredients

  • 1 cup pineapple juice
  • 1 cup cranberry juice cocktail
  • 1 cup mango or apricot nectar
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon chopped seeded habanero pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon grated orange rind
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup thinly sliced green onions
  • 6 (6-ounce) tuna steaks (about 3/4 inch thick)
  • Cooking spray

Nutrition Information

  • calories 328
  • caloriesfromfat 23 %
  • fat 8.3 g
  • satfat 2.1 g
  • monofat 2.7 g
  • polyfat 2.4 g
  • protein 38.8 g
  • carbohydrate 23.4 g
  • fiber 0.7 g
  • cholesterol 63 mg
  • iron 2.3 mg
  • sodium 266 mg
  • calcium 25 mg

How to Make It

  1. Combine first 10 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1 1/2 cups (about 15 minutes); remove from heat. Combine cornstarch and water in a small bowl; stir well with a whisk. Add to pan. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; stir in onions.

  2. Prepare grill.

  3. Place tuna on grill rack coated with cooking spray; grill 3 minutes on each side or until medium-rare or desired degree of doneness, basting frequently with glaze.