Citrus Teriyaki Tuna

Citrus Teriyaki Tuna

½ cup orange juice or grapefruit juice

½ cup prepared teriyaki marinade

2 tablespoons lemon or lime juice

1½ tablespoons Worcestershire sauce

2 tablespoons vegetable oil

3 tablespoons soy sauce

1 tablespoon Dijon mustard

1 clove garlic, finely minced

1 small shallot, finely minced

2 teaspoons fresh ginger, finely minced

½ teaspoon freshly ground pepper

2 tablespoon cilantro, chopped

1 jalapeño pepper, finely minced (remove seeds to reduce heat)

4 tuna steaks, ¾- to 1-inch thick

Whisk together orange juice, teriyaki marinade, lemon juice, Worcestershire sauce, oil, soy sauce, mustard, garlic, shallot, ginger, ground pepper, cilantro and jalapeno pepper.

Place tuna in a shallow pan or resealable plastic bag; pour in marinade and refrigerate up to 2½ hours.

Heat grill to medium-high. Be sure cooking grate is clean; rub with oil before cooking. Cook tuna about 2 minutes per side for rare, 4 minutes per side for medium. Or, broil about 2 to 3 minutes per side for medium rare, longer for medium.

Serves four.

Cook's note: This marinade also works well for chicken. Marinate up to four hours (any longer and the meat breaks down) and cook on each side for 7 to 8 minutes until juices run clear when breast is pierced.

Nutrition values per serving: 240 calories, 11 g fat (2 g saturated), 11 g carbohydrates, 0 fiber, 23 g protein, 30 mg cholesterol, 1,660 mg sodium.