Tuna with Red Chile, Allspice & Orange Glaze Serves: 4 Glaze 3 cups orange juice 3 tablespoons rice wine vinegar 2 teaspoons ground allspice 1 tablespoon ancho chile powder ½ cup canola oil Salt and freshly ground pepper 1. Place orange juice in a medium nonreactive saucepan over high heat and cook until reduced to ½ cup. 2. Transfer the reduced orange juice to a blender and add the vinegar, allspice and ancho powder and blend until combined. With the motor running, slowly add the oil until emulsified and season with salt and pepper to taste. Tuna 4 tuna fillets, 8 ounces each Canola oil Salt and freshly ground pepper Glaze Heat grill to high. Brush tuna with oil on both sides and season with salt and pepper to taste. Grill the tuna on first side, until golden brown, about 2 minutes. Brush with the glaze and continue cooking and brushing with the glaze until cooked to medium-rare doneness, about 2 minutes longer, flip the tuna over, glaze the other side and cook for 30 seconds longer. Remove the tuna from the grill and brush both sides of the tuna with more of the glaze.