Orange-Glazed Broiled Tuna with Gingered Citrus Sauce
The clean, refreshing taste of citrus is remarkably compatible with fish. Serve parslied rice as an accompaniment.
  • 1/4 cup orange juice
  • 1/4 cup grapefruit juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 2 garlic cloves, peeled and lightly smashed
  • 2 slices (quarter-size) fresh ginger
  • 4 tuna steaks (1-1/4 pounds total)
  • 2 teaspoons cornstarch blended with 1 tablespoon water
  • 1 cup diced orange sections
  • 1 cup diced grapefruit sections
  • 2 tablespoons chopped cilantro

1. In a small saucepan, stir together orange juice, grapefruit juice, sugar, soy sauce, honey, garlic and ginger. Measure out half of liquid (leaving ginger and garlic in saucepan) and place in a nonreactive container big enough to hold all the fish in a single layer. Set saucepan with rest of citrus mixture aside.

2. Place tuna steaks in marinade and set aside to marinate 30 minutes.

3. Preheat broiler with broiler pan 5 inches from heat. Place tuna steaks on the broiler pan and brush some of marinade over them. Broil three minutes, turn tuna over, brush with remaining marinade and continue broiling until tuna is medium-rare, about four minutes.

4. Meanwhile, place saucepan with reserved citrus mixture over medium heat and bring to a boil. Discard ginger and garlic. Stir in cornstarch mixture and boil until lightly thickened, about 30 seconds.

5. Remove sauce from heat and stir in diced orange and grapefruit sections and cilantro. Serve tuna topped with citrus sauce.

Nutritional Information
Per serving: 289 calories, 6.3g total fat, 1.6g saturated fat, 1.7g monounsaturated fat, 2.1g polyunsaturated fat, 1.5g dietary fiber, 31g protein, 27g carbohydrate, 48mg cholesterol, 353mg sodium.
Good source of: beta-carotene, selenium, vitamin B6, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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