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Tuna Vera Cruz

3 tb Tequila, rum, or vodka
2 tb Lime juice
2 ts Grated lime peel
1 1 inch cube fresh ginger, minced
1 ts Salt
1 ts Sugar
1/2 ts Ground cumin
1/4 ts Ground cinnamon
1/4 ts Black pepper
1 tb Vegetable oil
1 1/2 lb Fresh tuna, halibut, swordfish, or shark
Lemon and lime wedges for garnish
Fresh rosemary sprigs for garnish


Combine tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon and pepper in a 2 quart glass dish; stir in oil. Add tuna; turn to coat. Cover and refrigerate at least 30 minutes. Remove tuna from marinade; discard marinade. Grill tuna over medium-hot Kingsford briquets about 4 minutes per side until fish flakes easily when tested with fork. Garnish with lemon wedges, lime wedges and rosemary sprigs.




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