|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 18g|
|Vitamin C 7mg||33%|
|*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.|
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
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
Gather the ingredients.
In a medium bowl, whisk together lime juice, olive oil, rice vinegar, garlic, and ginger.
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.
Let the tuna marinate for 30 minutes covered in the refrigerator.
Whisk the honey into the remaining half of the marinade to make a glaze.
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.
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.
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.