INGREDIENTS
1/2 cup Dijon mustard
1/4 cup honey
1 TBSP. balsamic vinegar
2 tsp. grated orange zest
1 tsp. minced fresh thyme
2 TBSP. olive oil
4 tuna fillets
Kosher salt
Black pepper
DIRECTIONS
Preheat grill to medium-high.
Whisk the mustard, honey, balsamic vinegar, orange zest and thyme together.
Brush cooking grid with olive oil.
Place fish on grill. Season with salt and pepper and brush generously with the honey glaze.
Close lid and cook 10 to 12 minutes.
When fish is finished cooking, garnish with extra thyme and serve immediately.
Serves 4.
