This recipe is so quick and perfect for a weeknight or any night meal. I made this for 2 and served it with rice pilaf and a tossed salad. It was perfect. Thanks Brenda for posting.
I made this last night for dinner and it was simple, easy and tasty. I was a little concerned at first that the spices would be overpowering but they are not. I served mine with some cilantro-lime mayo. Made for ZWT5.
Fantastic! I had the time, so marinated my fish for 1.5 hours. Also added about 1 teaspoon of the zest from the lime. Then grilled on the Foreman. The tang from the lime cuts through the sometimes overpowering taste of tuna, and the spices really add a lot of complimentary flavors. Served this with Brussels Sprouts With Bacon and Pecans and orange segments for dessert. This will be a favorite for my partner and I to have tuna from now on! Thanks for sharing Brenda!
Tuna and salmon are near enough the only types of fish I can get my husband to eat. So, I am always looking for different ways to do them so that he will not just tolerate but enjoy them. I am pleased to say that he certainly did enjoy these enough to complain that I cut the recipe in half and only made one tuna steak each. I liked that these were indeed easy to make and even though they were spicy enough to make my lips tingle they didn't blow my head off. I did mine under the broiler/grill in my oven since London isn't really having outdoor grilling weather at the moment. Made for PAC Fall 2008.
We loved this simple, but flavorful way to marinate and grill tuna. The fresh ginger just zings your tastebuds, with the cayenne coming along behind with a hit of heat. Preparation was easy and I really liked that I could make this at the last minute, without worrying about marinating the tuna for hours. I did top the fillets with a dollop of lime-cilantro butter before serving for a nice finish. Since I have an indoor grill, this tuna will be on the menu all year!