• Rinse tuna and pat dry.


Prepare marinade:

  • Combine grapefruit juice, oil and 1 teaspoon cumin in shallow glass baking dish. Add tuna; coat both sides. Let stand, covered, in refrigerator at least 15 minutes or up to 2 hours.

Prepare salsa:

  • Combine orange, onion, cilantro, jalapeño pepper, orange juice and cumin in medium-size bowl. Cover and refrigerate.

  • Heat barbecue grill to medium-hot, or heat broiler. Peel, pit and chop avocado. Stir into salsa.

  • Remove tuna from marinade. Grill or broil, turning once, for 10 minutes or until just cooked through.

  • To serve, place the tuna on individual plates and top with salsa. Makes 4 sesrvings.

Nutrition Facts

404 calories; 19 g total fat; 4 g saturated fat; 70 mg cholesterol; 78 mg sodium. 15 g carbohydrates; 45 g protein;