6 Yellowfin tuna steaks, 6 ounces each (sword or mahi mahi work well also)

MARINADE:
1/4 cup frozen orange juice concentrate
1/2 cup water
1 cup vegetable oil
2 tsp. garlic (minced)
1/2 tsp. white pepper
1/2 tsp. salt

CITRUS SALSA:
1/2 cup mango (small diced)
1/2 cup orange (small diced)
1/2 cup grapefruit (small diced)
1/2 cup tomato (small diced)
2 Tbsp. onion (small diced)
2 Tbsp. cilantro (chopped)
1 tsp. garlic (minced)
1-1/2 tsp. jalapeño (minced)
1/2 tsp. black pepper

Combine marinade ingredients in glass or plastic dish. Add tuna steaks. Refrigerate and marinate at least 2 hours. Combine all salsa ingredients in medium bowl. Cover and refrigerate until needed.

Preheat grill to high heat.

Grill tuna steaks approximately 3- 4 minutes on each side, basting with marinade. Transfer to plates and serve with Citrus Salsa.

20 UNLV CHEFS