The bright acidity of lemon and tangerine juices balances the rich flavor of pesto for a refreshing summery marinade.

Source: Midwest Living


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Thaw tuna, if frozen. Rinse fish; pat fish dry with paper towels. Place fish in a resealable bag or covered dish; set aside.

  • For marinade: In a small bowl, combine basil, oil, oregano, thyme, garlic, lemon zest and juice, tangerine zest and juice, kosher salt and pepper. Pour marinade over fish, turning the fish to coat. Chill for 30 to 60 minutes, turning once. Remove fish, reserving marinade. Transfer marinade to a small saucepan. Bring to boiling; reduce heat to low. Simmer, uncovered, for 1 minute.

  • Place fish on the well-greased rack of a gas or charcoal grill directly over medium heat. Cover and grill fish to desired doneness, gently turning and brushing once with marinade halfway through grilling. Allow 5 to 6 minutes or until surface is well-marked and the center is still red for medium-rare and 9 to 12 minutes or until fish flakes when tested with a fork and center of fish is still pink for medium doneness. Discard remaining marinade.


For a fruity twist on cabbage slaw, try thinly sliced fresh fennel bulb, tangerine segments and fresh mint dressed with a little olive oil, salt, pepper and OJ.

Nutrition Facts

378 calories; fat 15g; cholesterol 88mg; saturated fat 2g; carbohydrates 4g; mono fat 10g; poly fat 2g; sugars 1g; protein 56g; vitamin a 350.6IU; vitamin c 14.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 42mg; vitamin b6 2.1mg; folate 12.9mcg; vitamin b12 4.7mcg; sodium 243mg; potassium 1058mg; calcium 26mg; iron 2.1mg.