INGREDIENTS
1/2 cup packed cilantro leaves
2 scallions
2 tsp. vegetable oil
1 tsp. grated ginger
Salt and pepper
4 tuna fillets, 6 ounces each
2 tsp. fresh lime juice
2 tsp. low-sodium soy sauce
2 tsp. honey
1/4 tsp. black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, garnish
DIRECTIONS
Preheat grill over medium-high direct heat.
Oil the grill grates.
Finely chop the cilantro and scallion and mix in the oil and ginger.
Season with salt and pepper.
Cut two 3-inch long slits, lengthwise on the fillets, going almost halfway through the tuna.
Evenly stuff the slits with the herb mixture and season with salt and pepper.
Stir together the lime juice, soy and honey until smooth.
Place the tuna on the grill; cook 3 to 4 minutes.
Turn the tuna and continue to cook, brushing the tops with the sauce until the fish is cooked through, another 3 to 4 minutes.
Transfer to a serving plate and sprinkle tops with the sesame seeds.
Serves with edamame and lime wedges.
Serves 4.
