Grilled Tuna with Rain Forest Glaze

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.


6 servings.

Recipe from

Cooking Light

Nutritional 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


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


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.

Prepare grill.

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.

September 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note