Grilled Tombo Tuna


  • 4 (6 oz) albacore tuna steaks, 1 inch thick
  • 3 tablespoons extra virgin olive oil
  • Sea salt and ground black pepper
  • Juice of 1 lime
  • 1/2 cup hickory wood chips, soaked


  1. Place tuna steaks and olive oil in a large plastic bag. Seal, and refrigerate for 1 hour.
  2. Preheat the grill on medium heat. When coals are hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  3. Lightly oil grill, season tuna with salt and pepper, and grill approximately 6 minutes, turning once.
  4. Transfer to a serving platter, and drizzle with freshly squeezed lime juice.