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Funny Friday & Broiled Tuna

November 4, 2011

What does a fish say when it bumps it’s nose?



Hoover Dam

Broiled Tuna Steaks


I always use sashimi grade tuna for whatever recipe I am preparing. I prefer raw or seared tuna, but DH calls that bait & wants his “cooked through.”


  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons fresh Lime Juice
  • 1 teaspoon Worcestershire Sauce
  • 1 1/2 teaspoons Dry Mustard (I use Colman’s – thanks, Scott!)
  • 1 1/2 pounds sashimi-grade Tuna Steaks, 1-inch thick
  • 2 Tablespoons grated Lime Peel


  1. Combine oil, lime juice, Worcestershire sauce & mustard in small bowl to make basting sauce.
  2. Arrange tuna on well-greased grid.
  3. Baste with sauce.
  4. Grill, 4 to 5 inches from medium-hot coals or under oven broiler, 6 to 8 minutes, turning fish halfway through cooking time & basting frequently.
  5. Tuna should be pink in center when removed from heat.
  6. Top with lime peel.

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