Tuesday, October 11, 2011

Honey Lime Ahi Tuna

I bought a beautiful piece of Ahi tuna on sale this week. This recipe is my new Go-To tuna recipe... so good. Sweet and sour, tender and moist.


2 limes, juiced

1/4 cup olive oil

2 tbsp rice vinegar

2 cloves garlic, crushed and minced

1 tablespoon grated fresh ginger (I keep pieces of ginger in the freezer in a baggie and grate in the frozen state as needed.)

2 large Ahi tuna fillets (I cut these into 4 pieces because I like more of the sauce to surround the steaks. I'm "all about the sauce.")

salt and fresh ground black pepper to taste

1/4 cup honey

toasted sesame seeds

    In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season both sides with salt and fresh ground black pepper to taste, and spoon some of the glaze over the tuna, turn to coat evenly. Let marinate for 15 to 20 minutes. Add the honey to the remaining half of the glaze and mix well.

    Heat a grill pan on high, after swiping it with just enough olive to keep the steaks from sticking. Pace tuna fillets on pan. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium (more if you like your fish cooked through.) Pour rest of the glaze over the fish, letting the glaze thicken around the fish just a bit before serving. Remove from heat.

    Serve tuna steaks, drizzling a little of the pan glazed sauce over the top. Sprinkle with toasted sesame seeds. I served this fish over orzo, the rice-shaped pasta Alfredo style, with grated Parmesan and a splash of cream and about 1/2 cup peas, with sliced fresh tomatoes.