Barbecued tuna with honey glaze

    30 min

    Delicious lime-coriander marinated tuna, barbecued and glazed with honey.

    87 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 4 tablespoons lime juice
    • 2 tablespoons balsamic vinegar
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger root
    • small bunch fresh coriander, chopped
    • 450g (16 oz) tuna fillets
    • For the honey glaze
    • 4 tablespoons honey
    • 2 tablespoons olive oil
    • 2 tablespoons finely chopped fresh coriander

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a medium bowl, mix together olive oil, lime juice, balsamic vinegar, garlic, ginger and coriander. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
    2. Preheat barbecue for high heat. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons coriander; set aside.
    3. When charcoals are at a lower heat, place tuna fillets on the lightly oiled cooking grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from heat.

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    Average global rating:

    Reviews in English (59)


    Yum. Cooked ours in a frying pan but was still fab. Only used half the marinade so will try and freeze rest.  -  15 Sep 2015


    This is a great meal. It didn't take long at all to prep, an was totally packed with flavour. I would recommend serving it with seared beans and asparagus. The honey glaze is sufficient for 4 , as you don't want to drown out the flavour of the marinade. I will cook this again an again. Totally delicious!!!  -  03 Jun 2010


    Glaze not needed. Ginger didn't work with the cilantro. Next time I omitted added a bit of dry mustard that works well with the lime and a pinch of chili flakes. This gave it a more of a SW flavor and served with black beans and an avocado salad. Very nice.  -  22 Jul 2007  (Review from Allrecipes US | Canada)