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.
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)
How to Make It
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.
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.
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