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Citrus Tuna Steaks

 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.


  • 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)


  • 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.

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Citrus Tuna Steaks (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.