Grilled Yellowfin Tuna
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1/4 cup Florida Orange Juice
1/4 cup soy sauce
2 tablespoons catsup
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon lemon or lime juice
1 clove garlic, finely chopped
1/2 teaspoon oregano
1/2 teaspoon pepper
Cut tuna into serving-size portions and place in a shallow baking dish, single layer. Combine remaining ingredients and pour over steaks; refrigerate 30 minutes, turning once. Remove fish from marinade. Heat marinade to boiling; remove from heat. Place fish on lightly-oiled, hinged-wire grills. Cook about 4 inches from moderately hot coals for 5-6 minutes. Turn, baste with marinade; cook 4-5 minutes longer or until steak reaches 140 degrees F internally. Discard marinade. Tuna should have a pink center. Yield: 6 servings.
Per serving: Calories 230, Calories from fat 70, Total fat 7g. Saturated fat 1.5g, Cholesterol 65mg. Total carbohydrate 4g. Protein 36g.
