Grilled tuna is my favorite way to prepare tuna – I mainly love the look of the grill marks on the fish. Keep your eye on the tuna when it’s grilling. The honey will cause it to burn easily. If it starts to flame up, scoot it off to one side where it’s not so hot. This recipe can also be prepared in a hot skillet.
Grilled Tuna with a Spicy Honey Lime Glaze
- 4 6-8 ounce tuna fillets
- 2 limes juice only
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tablespoon pickled ginger minced
- 1 jalapeno pepper seeded and minced
- salt and fresh ground black pepper to taste
- 1/4 cup honey
- 1/4 cup olive oil
- In a bowl, whisk together lime juice and next 6 ingredients. Whisk in oil in a thin stream until emulsified. Pour half of the mixture over tuna and refrigerate for 30- 60 minutes, reserving the other half to baste fish while grilling. Place on a white-hot, well-oiled grill until lightly charred on both sides, but not past medium-rare. Brush with any remaining glaze just before serving.