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Citrus Tuna Steaks

"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."

4 ServingsPrep: 10 min. + marinating Grill: 20 min.

Ingredients

1 medium pink grapefruit
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons honey
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 teaspoon crushed red pepper flakes
2 teaspoons minced fresh gingerroot
4 tuna steak or fillets (6 ounces each)

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.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill tuna,
uncovered, over medium heat or broil 4 in. from the heat for 6-7
minutes on each side, basting frequently with reserved marinade.
Top tuna steaks with reserved grapefruit sections. Cover and cook 5
minutes longer for medium-rare or until slightly pink in the center.

2 of 2

Citrus Tuna Steaks (continued)

Directions (continued)

Yield: 4 servings.

Nutrition Facts: 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 lean meat, 1 fruit.