Honey Barbecued Tuna
Tuna fillets glazed with honey and seasoned with lime and coriander. Cooking time will depend on how you like them done!
Ingredients
Serves: 4
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 1 tablespoon finely grated fresh ginger
- small bunch fresh coriander, well rinsed and chopped
- 4 tuna fillets (about 500g total)
- For the honey glaze
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons finely chopped reserved fresh coriander
Directions
Preparation:15min ›
Cook:10min ›
Extra time:2hours marinating ›
Ready in:2hours25min
- 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.
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Reviews and Ratings
Global Ratings:
(85)
Reviews in English (59)
I love this recipe. I like it better with lime, but will use lemon when I don't have lime. I prefer it with ground ginger, spreads the flavour better. I have baked it, fried it, and grilled it. It is the best grilled, but good the other ways as well. I have seen others post about the combination of flavours- I had my doubts and was surprised at how much I like the combo. - 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
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