The tangy limes and sweet honey in this ahi tuna glaze enhance the smoky flavors from the grill. It is a quick and delicious way to eat tuna. John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry. Joan Velush is a ahi steak chef, caterer, cooking instructor, and former bartender.
Her work has included catering services for a variety of events, preparing weekly meals for a number of clients, and offering private cooking classes for children, teens, and adults. More recently she has worked as a recipe tester, an assistant food stylist, and recipe developer in the test kitchens of Fine Cooking Magazine. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
This very simple glaze recipe is great on these grilled ahi tuna fillets. The tangy lime juice and the sweet honey beautifully complement the subtle smokiness from the grill. Cook until the meat is medium-rare. In a medium bowl, whisk together lime juice, olive oil, rice vinegar, garlic, and ginger. Lay tuna fillets on a rimmed plate, season both sides with salt and black pepper to taste. Spoon half the marinade over the tuna, turning to coat evenly.
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Let the tuna marinate for 30 minutes covered in the refrigerator. Whisk the honey into the remaining half of the marinade to make a glaze. Lightly oil the grill grates to create a nonstick surface. Grill the tuna for about 2 minutes.
Flip the tuna and brush with some of the glaze. Grill 2 minutes more for medium-rare to medium. Transfer the tuna to a plate and, using a clean brush, spread some of the honey-lime glaze over other side of fillet. I don’t like this at all. Our steaks are regularly named the best of Maui restaurants by our guests and the readers of Maui Nō Ka Oi Magazine. USDA-certified Prime beef, sourced from the plains of the Midwest. TO PERFECTION Aging a piece of meat is just as important as where it comes from.
Aging it for 21 days or longer allows the meat to break down naturally so it becomes nice and tender. This aging period also allows the meat to develop its natural flavor. Our Bone-in Ribeye, New York Strip, and Tomahawk Steaks are dry-aged in-house to help these larger cuts of meat reach their full, succulent potential. SEASONING All of our steaks are marinated in olive oil and fresh herbs and hand-rubbed in Hawaiian salt and fresh cracked pepper. SEARED TO YOUR TASTE How do you like your steak? FRESH SEAFOOD CATCH What’s a steak dinner without a little surf with your turf? B Ahi to start your meal.
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