Seared Ahi Tuna on the Deck

This month the weather has been soooo hot and muggy, that most nights I have avoided cooking at all costs..either making salads with a protein (beans, cheese, chicken etc) component, or making reservations! (LOL) Seriously, I was pretty psyched tonight to cook, since Mother Nature gave us a break today, with a manageable 80 degrees and very little humidity! So, we decided on a yummy grilled ahi tuna that I bought on sale at Sam's Club a few weeks ago. This is a frozen item, with the tuna portions running approx 6 ounces, and packed in indvidual vacuum sealed pouches. Very reasonably priced, compared to the $12.00+ per pound previously frozen that is usually what I see at our Market Basket. I marinated the steaks for about 30 minutes in the fridge with a light and flavorful lime/honey marinade, saving 1/2 of the marinade to baste while grilling. For a seasonal side dish, I prepped some fresh Patty Pan squash, which I bought yesterday at our local Farmer's Market. Patty Pan is a summer squash, similar to yellow and zuchinni, but with a much milder, mellow flavor. It's one of my favorites, and I love it grilled, with just a drizzle of olive oil, a sprinkling of salt and some Mrs. Dash seasoning. Because the Tuna cooks so quickly, I chose to make a Couscous seasoned with fresh Thyme from my window box garden, and about a 1/4 cup of freshly grated parmesan cheese stirred into it once it had cooked. All in all a pretty yummy meal.

Honey Lime Glazed Grilled Ahi Tuna

This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.

Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 2 limes, juiced
• 1/4 cup olive oil
• 2 tbsp rice vinegar
• 2 cloves garlic, crushed and minced
• 1 tablespoon grated fresh ginger
• 4 six-ounce Ahi tuna fillets
• salt and fresh ground black pepper to taste
• 1/4 cup honey
• vegetable oil, as needed for grill

Preparation:

In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.

Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.

Serve immediately with any remaining glaze.