1 C. pineapple juice
\n1 C. cranberry juice cocktail
\n1 C. mango or apricot nectar
\n1 T. sugar
\n2 T. lime juice
\n1 T. grated peeled fresh ginger
\n1 tsp. chopped seeded habanero pepper
\n1\/2 tsp. salt
\n1\/2 tsp. grated lemon rind
\n1\/2 tsp. grated orange rind
\n1 T. cornstarch
\n1 T. water
\n1 C. thinly sliced green onions
\n6 (6-ounce) tuna steaks (about 3\/4 inch thick)
\nCooking spray<\/p>\n
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.<\/p>\n
Yield: 6 servings<\/p>\n
Calories: 328
\nFat: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n