Ingredients:

  • 1/4 cup (60 ml) extra-virgin olive oil
  • 3 tablespoons (45 ml) soy sauce
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) honey
  • 1 teaspoon (5 g) Dijon mustard
  • 1/2 teaspoon (2 g) black pepper
  • 1/4 teaspoon (1 g) red pepper flakes (optional)
  • 4 (6-ounce or 170 g) fresh tuna steaks, about 1 inch thick
  • Salt (to taste)

Instructions:

  1. In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, lime juice, minced garlic, honey, Dijon mustard, black pepper, and red pepper flakes.
  2. Place tuna steaks in a baking dish or resealable plastic bag. Pour the marinade over the steaks, ensuring they are well coated. Cover and marinate in the refrigerator for 30 minutes.
  3. Preheat your grill to high heat (around 450°F or 232°C).
  4. Remove tuna from marinade; discard marinade. Season steaks lightly with salt. Place steaks on the grill and cook for 4-5 minutes on each side, or until internal temperature reaches 130°F (54°C) for medium-rare.
  5. Remove steaks from grill and let them rest for 2-3 minutes before slicing. Serve immediately with your choice of sides.