INGREDIENTS
2 TBSP. Dijon mustard
2 TBSP. frozen orange juice, thawed
1 TBSP. scallions, minced
4 tuna steaks
Salt and pepper
DIRECTIONS
To prepare grill, do not use cooking spray on a hot grill.
Use a folded oiled paper towel, holding with tongs, and rub it over the grill rack.
Heat grill.
Stir together mustard, orange juice and scallions in a shallow dish.
Add fish and turn to coat both sides, cover with plastic wrap and marinate in refrigerator for 15 minutes.
Again, oil grill rack with the oiled paper towel.
Cook tuna just until opaque in center, about 5 minutes per side.
Season with salt and pepper.
Serves 4.
