Preparation Time: 10 minutes

Cooking Time: 35  minutes

Serves: 4

Ingredients

1¼ cups (300 mL) orange juice with pulp
1 cup (250 mL) pieces of peeled orange (about two oranges)
2 tuna steaks, cut in half
1 tbsp (15 mL) olive oil
2 green onions, chopped
½ cup (125 mL) white wine
2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) grated orange rind
½ tsp (2 mL) black pepper
½  tsp (2 mL) salt
½  cup (125 mL) sour cream
½  cup (125 mL) table cream or half-and-half cream
Grilled orange slices for garnish

Directions

1. In a shallow glass dish, combine 1 cup (250 mL) of the orange juice and ½ cup (125 mL) of the orange pieces. Marinate the tuna in orange mixture for approximately 15 minutes, turning occasionally. In a medium saucepan over medium heat, heat oil and sauté onions until tender.
2. Add wine and raise heat, cooking for 3 to 4 minutes to reduce liquid. Add remaining ¼ cup (50 mL) of orange juice, remaining ½ cup (125 mL) of orange pieces, dill, orange rind, pepper and salt, and simmer 10 minutes. Stir in sour cream and cream; allow liquid to thicken, stirring constantly.
3. Do not boil or sour cream will curdle. Keep sauce warm.
4. Grill tuna, occasionally brushing with marinade, 3 to 4 minutes on each side until tuna turns light. Serve tuna with sauce, garnished with orange slices.

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