|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 18g|
|Vitamin C 15mg||76%|
|*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, but 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.
The ahi tuna season runs from May through September, which provides the best chance of top freshness. This firm and mild fish is loaded with lean protein and is low in saturated fat and sodium, making it a dream food for the health-conscious eater. Ahi tuna is also an excellent source of omega-3s, a bonus for your well-being.
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.
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger.
Lay the tuna fillets on a plate, season with salt and freshly ground black pepper to taste, and spoon over half of the glaze, turning to coat evenly.
Let the tuna fillets marinate for 30 minutes in the refrigerator.
Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high or make a hot fire in a charcoal grill.
When the grates are hot, lightly oil them and place tuna fillets on the grill. Cook for about 2 minutes and turn them over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium.
When the fish is cooked, transfer it to a plate and, using a clean brush, spread the honey-lime glaze over the other side of the fillet.
Serve immediately with any remaining glaze.
This ahi tuna may cook more slowly or quickly on the grill, depending on how thick they are. If they're a little on the thick side, they may take a few minutes longer than what the recipe calls for. Cooking ahi tuna until an instant-read thermometer reaches 140 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, for lunch.