Honey Lime Glazed Grilled Ahi Tuna

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 08/17/22
Tested by Joan Velush
Honey Lime-Glazed Grilled Ahi Tuna

The Spruce / Karen Hibbard

Prep: 10 mins
Cook: 4 mins
Marinate: 30 mins
Total: 44 mins
Servings: 4 servings
Nutrition Facts (per serving)
415 Calories
15g Fat
20g Carbs
50g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 415
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 80mg 27%
Sodium 173mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 50g
Vitamin C 7mg 33%
Calcium 15mg 1%
Iron 2mg 10%
Potassium 946mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna on the grill is delicious. It can withstand the high heat and is incredibly flavorful. A larger yellowfin, or ahi tuna is even better for grilling because it has a higher fat content than a smaller fish. If you've never grilled tuna before, it's easy—and the marinade comes together quickly.

This very simple glaze recipe is great on these grilled ahi tuna fillets. The tangy lime juice and the sweet honey beautifully complement the subtle smokiness from the grill. Cook until the meat is medium-rare. Serve it with some white basmati rice and a simple green salad. Or try the tuna with a cold noodle salad, fresh asparagus in season, bok choy, or even boiled new potatoes seasoned with butter, salt, pepper, and parsley.

“A very simple and fresh preparation for ahi tuna that really lets the flavor of the fish come through. The lime juice, garlic, and fresh ginger in the marinade liven up the taste and adding a touch of honey at the end rounds the finished dish out nicely. Healthy and delicious.” — Joan Velush

Honey Lime Glazed Ahi Tuna/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1/3 cup freshly squeezed lime juice, plus wedges for serving, if desired

  • 1/4 cup olive oil, more for the grill grates

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, crushed and minced

  • 1 tablespoon grated fresh ginger

  • 4 (6-ounce) ahi tuna fillets

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup honey

Steps to Make It

  1. Gather the ingredients.

    Honey Lime-Glazed Grilled Ahi Tuna ingredients

    The Spruce / Karen Hibbard

  2. In a medium bowl, whisk together lime juice, olive oil, rice vinegar, garlic, and ginger.

    Lime juice, olive oil, rice vinegar, garlic, and ginger in a bowl

    The Spruce / Karen Hibbard

  3. Lay tuna fillets on a rimmed plate, season both sides with salt and black pepper to taste. Spoon half the marinade over the tuna, turning to coat evenly.

    Tuna fillets seasoned with salt and pepper on a plate

    The Spruce / Karen Hibbard

  4. Let the tuna marinate for 30 minutes covered in the refrigerator.

    Tuna fillets in marinade

    The Spruce / Karen Hibbard

  5. Whisk the honey into the remaining half of the marinade to make a glaze.

    Glaze in a bowl

    The Spruce / Karen Hibbard

  6. Prepare a high (500 F to 600 F) gas or charcoal grill fire. Lightly oil the grill grates to create a nonstick surface. Grill the tuna for about 2 minutes. Flip the tuna and brush with some of the glaze. Grill 2 minutes more for medium-rare to medium.

    Tuna cooking on the grill

    The Spruce / Karen Hibbard

  7. Transfer the tuna to a plate and, using a clean brush, spread some of the honey-lime glaze over other side of fillet. Serve with any remaining glaze at the table and lime wedges, if desired.

    Honey Lime-Glazed Grilled Ahi Tuna on a platter, glaze in a bowl

    The Spruce / Karen Hibbard

Tip

The ahi tuna may cook more slowly or quickly on the grill, depending on how thick it is. If it's a little on the thick side, it may take a few minutes longer than what the recipe calls for. Cooking ahi tuna until an instant-read thermometer reaches 140 F to 145 F is USDA recommended, but tuna and swordfish steaks are often cooked to medium-rare, which is an internal temperature of around 125 F.

How to Store Grilled Ahi Tuna

  • This tuna will keep in the refrigerator for up to three days after it's been cooked. Leftover grilled tuna is a great candidate to eat cold in a salad or with noodles.

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