Entree: French Polynesia – Southern Culinary Region – Grilled Tuna with Lime (Grilled fresh tuna steaks marinated with bright lime and island aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) lime zest (from about 1 lime)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) honey or brown sugar
- 2 cloves garlic, minced
- 1 small red chili, seeded and finely chopped (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- 1/2 tsp (2.5 ml) coarse sea salt
- Freshly ground black pepper to taste
- 1 lime, cut into wedges for serving

Instructions

1. Combine lime juice, lime zest, olive oil, soy sauce, honey, minced garlic, chopped chili, cilantro, sea salt, and black pepper in a shallow dish to make the marinade. Whisk to blend.
2. Add the tuna steaks to the marinade, turning to coat. Cover and refrigerate for 15–30 minutes—no longer than 45 minutes to avoid “cooking” the tuna with acid.
3. Preheat a grill or grill pan to high heat and oil the grates lightly to prevent sticking.
4. Remove tuna from the marinade and pat lightly with paper towel. Reserve the marinade and discard any that has contacted raw fish.
5. Sear the tuna steaks 2–3 minutes per side for medium-rare (adjust 1–2 minutes per side for rarer, 3–4 minutes for more done), until a browned crust forms but the center remains slightly translucent.
6. Let the steaks rest 2 minutes, then slice across the grain if desired. Serve immediately with lime wedges.