|Nutrition Facts (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.
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.
Gather the ingredients.
In a bowl, whisk together lime juice, olive oil, rice vinegar, garlic, and ginger.
Lay 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 tuna fillets marinate for 30 minutes in the refrigerator.
Add honey to the remaining half of glaze and mix well.
Heat an outdoor grill on high or make a hot fire in a charcoal grill. When grates are hot, lightly oil them and place tuna fillets on the grill. Cook for about 2 minutes and turn over, brushing glaze over the cooked side. Grill 2 minutes more for medium-rare to medium.
When fish is cooked, transfer it to a plate and, using a clean brush, spread honey-lime glaze over other side of fillet.
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 for lunch.