Ingredients Jump to Instructions ↓

  1. 1 medium pink grapefruit

  2. 1/4 cup lemon juice

  3. 1/4 cup lime juice

  4. 2 tablespoons honey

  5. 1 tablespoon snipped fresh dill or 1 teaspoon dill weed

  6. 1 teaspoon crushed red pepper flakes

  7. 2 teaspoons minced fresh gingerroot

  8. 4 tuna steak or fillets (6 ounces each )

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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