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
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.