1 C. fresh orange juice (about 3 oranges)
1/2 C. fresh lemon juice (about 3 lemons)
1/2 C. fresh lime juice (about 4 limes)
3 T. sugar
4 garlic cloves, minced
1 T. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds, crushed
6 (6-oz.) 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 C. (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.

Yield: 6 servings
Serving size: 1 tuna steak

Calories: 295
Fat: 8.2g