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Citrus Tuna Steaks
SUBMITTED BY:
Shannon Edwards
"'This grilled fish is a summertime favorite my family requests often,' says Shannon Edwards from Arlington, Texas. 'I adapted it from a traditional Jamaican jerk recipe.'"
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pink grapefruit
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons honey
1 tablespoon snipped fresh dill
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
4 (6 ounce) tuna steaks or fillets
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DIRECTIONS
Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from tuna. Grill tuna, uncovered, over medium heat for 6-7 minutes on each side, basting frequently with reserved marinade. Top tuna steaks with reserved grapefruit sections. Cover and cook for 5 minutes or until fish flakes easily with a fork.
FOOTNOTE
Nutritional Analysis: One serving (1 tuna steak) equals 224 calories, 2 g fat (trace saturated fat), 77 mg cholesterol, 63 mg sodium, 11 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 5 very lean meat, 1 fruit.
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REVIEWS
Reviewed on Aug. 1, 2007 by Karen B.
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Karen B.
Aug. 1, 2007
We tried this for dinner last night and thought it was great! The grapefruit was a very nice addition and added alot of color. The ground ginger combined with the red pepper flakes gives it a nice kick. I think next time we might try fresh ginger just to see what happens. The only critic for this recipe is the cooking time. We like our tuna pretty pink (not quite sushi) and even cutting the cooking time by half we felt the fish still was on the verge of being overcooked. Other than that a great recipe that we will be making again and again!! Thanks!!!
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We tried this for dinner last night and thought it was great! The grapefruit was a very nice...
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Reviewed on Nov. 3, 2007 by Derec
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Derec
Nov. 3, 2007
NICE FLAVOR, BUT COOKING TIME IS WAY TOO LONG, UNLESS YOU LIKE YOUR TUNA EXTRA DRY AND CHEWY. I GRILLED MINE 1 MINUTE OVER A HOT GRILL FOR THE FIRST SIDE, FLIPPED, THEN TOPPED WITH CITRUS AND GRILLED 2 MINUTES MORE. VERY GOOD.
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NICE FLAVOR, BUT COOKING TIME IS WAY TOO LONG, UNLESS YOU LIKE YOUR TUNA EXTRA DRY AND CHEWY....
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