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.

Yield: 6 servings.
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 23%
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 38.8g
  • Carbohydrate: 23.4g
  • Fiber: 0.7g
  • Cholesterol: 63mg
  • Iron: 2.3mg
  • Sodium: 266mg
  • Calcium: 25mg


  • 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


  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.
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