Quickie Grilled Tuna
This recipe is exactly what it says. It is a quick and simple way to get a fresh tuna steak from the cleaning table to the dining table. If you do not like lime, you may substitute another citrus fruit, like oranges or lemon. One caution we always make with fish is not to overcook it. Tuna, like many other fish, tastes much better cooked somewhere between rare and medium.
Since this was intended to be a quick recipe, designed for when you fished late and got home late, you have to make a choice between taking a shower or preparing the other tuna steaks for the freezer while the marinade sets. Unless you've built up a real funk, get the fish in the freezer first. This will help maintain their just caught flavor and a light body funk from catching fish all day is really a good thing.
Tuna steaks cut one inch thick (6 to 8 ounce)
Lay the steaks in a shallow pan.
Drizzle half of the olive oil on each steak. Spread so that it covers the entire steak.
Splash half of the lime juice on each steak. Do not concentrate the lime juice, but put drops all over each steak.
Let the steaks sit uncovered, at room temperature, for 30 minutes to an hour. Covering with a paper towel is ok, but no heavy cover so the steaks can breathe.
Preheat the grill to medium heat.
Grill, without turning, for several minutes, until you reach your personal doneness preference. (Tuna is served as sushi and is regularly eaten in variances from raw to well done. It is our belief that the mistake most people make with tuna is cooking it too done and drying it out. Our suggestion is that you try it a little less done than you think you would prefer.)
In keeping with the simple nature of this meal, a nice green salad, lightly seasoned potatoes, and warm bread compliment it very well.