Monday, June 23, 2008


I know tuna has fallen out of favor recently because of mercury scares. I take chlorella every day to help with that, so I think I can enjoy this wonderful fish now and then. Our local Harris Teeter had beautiful, fresh sashimi-grade tuna and I grabbed a little one for dinner. Grilling tuna only to medium-rare makes for a flavorful, moist entree. The marinade, my concoction, was excellent.
Grilled Tuna with Lime-Orange Marinade
Rating: 10 out of 10
2 Tbsp. lime juice
2 Tbsp. orange juice
2 Tbsp. finely chopped lime pulp and rind
2 Tbsp. finely chopped orange pulp and rind
1/4 cup chopped fresh cilantro
2 Tbsp. soy sauce
2 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh garlic
1/8 tsp. sea salt
dash black pepper
4 tuna steaks (about 4 oz. each)
1/3 cup chopped green onions
4 orange slices

In a plastic resealable bag, combine all ingredients except green onions and orange slices; seal bag; massage to distribute ingredients. Refrigerate 1/2 hour or up to 8 hours. Grill tuna on a hot grill (400-425F) for about 3 minutes each side, or till medium rare. Sprinkle green onions over each tuna steak and garnish with orange slices. Yield: 4 servings

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