Honey Dijon Grilled Tuna Steaks
Serving: 4
Preparation time: 15 minutes
Marinating Time: 30 minutes to 2 hours
Cooking Time: 10-15 minutes
Charlotte Langley
Ingredients
- Tuna Steaks: 4 MSC certified wild-caught tuna steaks
Marinade
- 1/4 cup (60 ml) Maille Honey Dijon Mustard
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) fresh ginger, grated
- 2 tablespoons (30 ml) lime juice and zest
Vegetables for grilling:
- 1 green zucchini
- 1 yellow zucchini
- 1 small bunch broccolini
- 1 small bunch asparagus
- Olive oil
- Salt and pepper to taste
Preparation
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Prepare the marinade: In a bowl, mix the Maille Honey Dijon mustard, soy sauce, grated ginger, and lime juice and zest until well combined.
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Marinate the tuna steaks:Place the tuna steaks in a shallow dish or a resealable plastic bag.
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Pour the marinade over the tuna steaks, ensuring they are well coated.
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Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
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Prepare the grill: Preheat your grill to medium-high heat.
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Lightly oil the grill grates to prevent sticking
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Grill the vegetables: Place the vegetables on the grill and cook for about 4-5 minutes per side, and brush with the same marinade as the tuna steaks or until they are tender and have nice grill marks. Remove and set aside.
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Grill the tuna steaks: Remove the tuna steaks from the marinade, allowing any excess to drip off.
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Place the tuna steaks on the grill.
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Grill for about 2-3 minutes per side for medium rare, or longer if you prefer your tuna more well done. The tuna should have nice grill marks and be slightly pink in the center for medium-rare.
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Serve: Plate the grilled tuna steaks alongside the grilled vegetables.
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Optionally, garnish with additional lime wedges or a sprinkle of fresh herbs.
