Citrus Tuna

• 1 cup fresh orange juice (about 3 oranges)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup fresh lime juice (about 4 limes)
• 3 tablespoons sugar
• 4 garlic cloves, minced
• 1 tablespoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon fennel seeds, crushed
• 6 (6-ounce) tuna steaks (about 3/4 inch thick)
• Cooking spray

1. Prepare grill.
2. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; cool slightly.
3. Combine pepper, salt, and fennel seeds; rub over both sides of fish. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side. Turn fish; brush with half of orange juice glaze. Grill 1 minute. Turn fish; brush with remaining orange juice glaze. Grill 1 minute or until fish is medium-rare or until desired degree of doneness.
4. Note: Store cooked tuna in refrigerator for up to 1 day.
5. Wine Note: With its bright citrus flavors and the char from the grill, this dish needs a refreshing flavor-packed white. Try the spicy, herbal, and crisp Kumeu River Pinot Gris form New Zealand. The 2000 vintage is $

orange juice, lemon juice, lime juice, sugar, garlic, freshly ground black pepper, salt, fennel seeds, tuna, cooking spray

Taken from www.myrecipes.com/recipe/citrus-tuna (may not work)