INGREDIENTS
2 medium limes, juiced
1/4 cup olive oil
2 tablespoons rice vinegar
2 clove 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
DIRECTIONS
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.
