2 pounds fresh tuna steaks, 1 inch thick
3 tablespoons light olive oil
salt to taste
ground black pepper to taste
Place steaks in a large, sealable plastic bag. Pour in oil, and
seal. Refrigerate for 1 hour.
Preheat barbecue or gas grill. When coals are very hot, throw in
a few wood chips, hickory or mesquite, for flavor.
Season steaks with salt and pepper. Oil grilling rack, and place
fish on rack. Grill for 2 1/2 to 3 minutes on each side. Transfer
to a serving platter, and squeeze lime juice over the tops. Serve