Food Fish Citrus Pesto Tuna The bright acidity of lemon and tangerine juices balances the rich flavor of pesto for a refreshing summery marinade. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on April 29, 2015 Print Share Hands On Time: 25 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Ingredients 4 8 ounce fresh or frozen yellow fin tuna steaks ¼ cup snipped fresh basil ¼ cup olive oil 1 tablespoon snipped fresh oregano 1 tablespoon snipped fresh thyme 1 tablespoon bottled roasted minced garlic 2 teaspoons lemon zest 3 tablespoons lemon juice 2 teaspoons tangerine or orange zest 3 tablespoons tangerine or orange juice ½ teaspoon kosher salt ½ teaspoon cracked black pepper Directions 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. Substitution 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. Print Nutrition Facts (per serving) 378 Calories 15g Fat 4g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 378 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 88mg 29% Sodium 243mg 11% Total Carbohydrate 4g 1% Total Sugars 1g Protein 56g Vitamin C 15mg 75% Calcium 26mg 2% Iron 2mg 12% Potassium 1058mg 23%