Tuna on the grill is delicious. It can withstand the high heat and is incredibly flavorful. A larger yellowfin, or ahi tuna is even better for grilling because it has a higher fat content than a smaller fish. If you’ve never grilled tuna before, it’s easy—and the marinade comes together quickly.

 Serves 4


  • 1/3 cup freshly squeezed lime juice, plus wedges for serving, if desired
  • 1/4 cup olive oil, more for the grill grates
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon grated fresh ginger
  • 4 (6-ounce) ahi tuna fillets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup honey


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.

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.

Prepare a high (500 F to 600 F) gas or charcoal grill fire. 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. Serve with any remaining glaze at the table and lime wedges, if desired.

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