Ingredients:
- 1 to 1 ½ pounds tuna medallions, or steaks
- 2 tablespoons Dijon mustard
- 1 tablespoon Franklin Raw Honey
- 1 tablespoon Basil Premium Extra Virgin Olive Oil
- 2 teaspoons soy sauce
- 1 tablespoon Honey Ginger White Balsamic Vinegar
Instructions:
- About 1 to 2 hours before grilling, place the tuna in a glass bowl.
- Combine the Dijon mustard, honey, olive oil, soy sauce, and balsamic in a small bowl. Whisk together until well combined.
- Pour over tuna and turn to make sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate until it's time to grill.
- Spray a clean grill or grilling pan with nonstick cooking spray.
- Grill the tuna over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still pink in the middle.
- Slice, serve over a bed of mixed greens, drizzle more of the honey Dijon mixture if desired, and enjoy!