Easter Dinner 2009

Grilled Tuna with Rain Forest Glaze

The Grocery Did not have Tuna Steaks so I used Salmon instead

this was my Easter Dinner!!

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.

Ingredients

• 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

Preparation

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.

Prepare grill.

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.

Nutritional Information

Calories:

328 (23% from fat)

Fat:

8.3g (sat 2.1g,mono 2.7g,poly 2.4g)

Protein:

38.8g

Carbohydrate:

23.4g

Fiber:

0.7g

Cholesterol:

63mg

Iron:

2.3mg

Sodium:

266mg

Calcium:

25mg