1 C. pineapple juice
1 C. cranberry juice cocktail
1 C. mango or apricot nectar
1 T. sugar
2 T. lime juice
1 T. grated peeled fresh ginger
1 tsp. chopped seeded habanero pepper
1/2 tsp. salt
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1 T. cornstarch
1 T. water
1 C. thinly sliced green onions
6 (6-ounce) tuna steaks (about 3/4 inch thick)
Cooking spray

Combine first 10 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1-1/2 C. (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.

Yield: 6 servings

Calories: 328
Fat: 8g