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Serve the tuna with grilled oranges to bring out the orange zest in the rub mixture.
- 2 tablespoons grated orange zest
- 1 tablespoon brown sugar
- 2 teaspoons garlic, finely minced
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1/2 teaspoon ground chipotle chili
- 2 teaspoons kosher salt
- 4 8-ounce tuna steaks, 1 1/2 inches thick
- 2 teaspoons olive oil or canola oil
- 2 medium oranges, sliced
- 4 sprigs fresh basil
FOR THE RUB:
In a small bowl, combine the orange zest, brown sugar, garlic, mustard, cumin, basil, chipotle and salt. Mix well to combine the spices evenly. Pat the spice rub onto the tuna steaks and rub the spices over all the surfaces of the fish. Cover and refrigerate for up to 1 hour before grilling.
FOR THE TUNA:
Preheat the grill to very hot. Drizzle the tuna and orange slices with olive or canola oil. Place the tuna over direct high heat and place the oranges on the side over medium heat. Sear for 2 minutes, then turn over and sear for 1 minute. Remove both oranges and tuna from the grill. Arrange decoratively on a platter and garnish with fresh basil.
Recipe created exclusively for Cooking.com by Allen Susser.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
415 calories; 14g total fat; 86mg cholesterol; 1037mg sodium; 15g carbohydrates; 2g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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