In a medium bowl, mix together olive oil, lime juice, balsamic vinegar, garlic, ginger and coriander, reserving 2 tablespoons of the coriander for the honey glaze. Add tuna fillets and turn to coat evenly. Cover and let marinate for several hours in the refrigerator.
Preheat barbecue for medium high heat. In a small bowl, mix together honey, 2 tablespoons olive oil and 2 tablespoons coriander; set aside.
Place the tuna fillets on the lightly oiled barbecue hotplate. Cook for 1 to 2 minutes. Flip fillets over carefully and cook for another couple of minutes. Baste during cooking with the marinade.
When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from heat.
This was good. Nice fresh taste to it, will make again. - 29 Sep 2008
Very good, my fault, cooked the tuna a little too long, but I like it rare to medium rare. Will try again. - 29 Sep 2008
I didn't care for the marinade on these tuna steaks. The lime was a bit overpowering, and the coriander with the tuna wasn't a very good match. I only marinated these for an hour and it was still too much. - 29 Sep 2008