What you need
- 4 (6 oz) Alabama Gulf Tuna steaks, 1 to 1½ inch thick
- 1 tsp Dijon mustard
- 2 tsp finely grated lime zest
- 2 garlic cloves, minced
- ½ tsp freshly ground pepper
- ¼ c. green onions, chopped
- ¼ c. canola oil
- ¼ c. fresh lime juice
- 1/3 c. soy sauce
Place the Tuna steaks in a sealable plastic bag. Whisk the soy sauce, lime juice, canola oil, green onions, Dijon mustard, lime zest, garlic and pepper in a bowl and pour over the steaks. Seal tightly and turn to coat. Marinate in the refrigerator for 3 hours, turning occasionally.
Preheat the grill or boiler. Grill over hot coals or broil on a rack in a broiler pan for 3 to 4 minutes per side or to the desired degree of doneness.