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Citrus Tuna Steaks

"This grilled fish is a summertime favorite my family requests often," says Shannon Edwards from Arlington, Texas. "I adapted it from a traditional Jamaican jerk recipe."
  • Total Time
    Prep: 10 min. + marinating Grill: 20 min.
  • Makes
    4 servings


  • 1 medium pink grapefruit
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons minced fresh gingerroot
  • 4 tuna steak or fillets (6 ounces each)


  • 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.
Nutrition Facts
1 each: 224 calories, 2g fat (0 saturated fat), 77mg cholesterol, 63mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.

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  • becked31
    Feb 2, 2013

    Simple and easy, fresh ingredients make this recipe delicious! I made it with ahi steaks on my grill plate and unfortunately left them go a little too long... They ended up slightly over cooked so be careful about following the time recommendations. The citrus flavor with the dill and tuna is wonderful! Very refreshing and flavorful.

  • ppolen
    Dec 24, 2010

    No comment left

  • Carol Lee
    Sep 8, 2007

    No comment left