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      RECIPE TITLE "Citrus Tuna" source: Cooking Light magazine August 2002

    yields6 servings (serving size: 1 tuna steak) time---difficulty easy


    1 cup fresh orange juice (about 3 oranges)
    1/2 cup fresh lemon juice (about 3 lemons)
    1/2 cup fresh lime juice (about 4 limes)
    3 tablespoons sugar
    4 garlic cloves, minced
    1 tablespoon freshly ground black pepper
    1 teaspoon salt
    1 teaspoon fennel seeds, crushed
    6 (6-ounce) tuna steaks (about 3/4 inch thick)
    Cooking spray


    Prepare grill.

    Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; cool slightly.

    Combine pepper, salt, and fennel seeds; rub over both sides of fish. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side. Turn fish; brush with half of orange juice glaze. Grill 1 minute. Turn fish; brush with remaining orange juice glaze. Grill 1 minute or until fish is medium-rare or until desired degree of doneness.

    Note: Store cooked tuna in refrigerator for up to 1 day.

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