This very simple glaze recipe is great paired with meaty Ahi tuna fillets for a light summertime meal al fresco. The tangy limes and the sweet honey beautifully complement the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
- 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 fresh-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 brush the honey lime glaze over the other side of fillet.
- Serve immediately with any remaining glaze.
About Ahi Tuna
Ahi tuna includes two similar species, yellowfin and bigeye tuna. A larger yellowfin tuna is better for grilling since it has a higher fat content that a smaller fish. Ahi is also great blackened. Yellowfins can weigh as much as 200 pounds and are generally found in deep ocean water in the tropics. Hawaii is a major source for ahi tuna, where it is line-caught, unlike tuna for canneries, which is caught in nets. 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. Ahi tuna is also an excellent source of omega-3s, a bonus for your well-being.
A green salad is a tasty accompaniment to grilled ahi tuna fillets. Choose a dressing that harmonizes with the glaze, like one that incorporates lime for this glaze recipe. Or serve fresh asparagus in season. A cold Asian noodle salad or white basmati rice makes a full-on Asian presentation. Or served with boiled new potatoes seasoned with butter, salt, pepper and parsley.