Place tuna steaks and olive oil in a large resealable plastic bag. Seal and refrigerate for one hour.
Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
Lightly oil grill grate.
Season tuna with salt and pepper. Cook on preheated grill for approximately six minutes, turning once.
Transfer to a serving platter and drizzle with freshly squeezed lime juice.
4 (6-oz) albacore tuna steaks, 1-inch thick
3 tbs. olive oil
Salt and ground pepper to taste
1 lime, juiced
1/2 cup hickory or mesquite wood chips, soaked
Please discuss variations of recipes with
our nutritionist/nurse to
personalize for you.