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Yield: 6 servings 


    • 2 pounds Florida yellowfin tuna steaks

    • 1/4 cup Florida orange juice
    • 1/4 cup soy sauce
    • 2 tablespoons catsup
    • 2 tablespoons vegetable oil
    • 2 tablespoons chopped fresh Florida parsley
    • 1 tablespoon Florida lime juice
    • 1 clove Florida garlic, finely, chopped
    • 1/2 teaspoon oregano
    • 1/2 teaspoon pepper


Cut tuna into serving-size pieces. Place in a shallow baking dish in a single layer.

Combine remaining ingredients and pour over steaks; refrigerate steaks for 30 minutes, turning once.

Remove fish from marinade and place on a lightly-oiled grill.

Cook fish 4 inches from moderately hot coals for 5-6 minutes.

Heat marinade to a boil and remove from heat.

Turn fish over and baste with marinade.

Cook 4-5 minutes longer or until steak flakes easily with a fork.

Discard marinade. Tuna should have a pink center.

    Per serving: calories 230, calories from fat 70, total fat 7g, saturated fat 1.5g, cholesterol 65mg, total carbohydrate 4g, protein 36g.

Courtesy of the Florida Department of Agriculture and Consumer Services

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