1/4 cup and 2 tablespoons extra virgin coconut oil
salt and ground black pepper to taste
2 lime, juiced
1 cup hickory wood chips, soaked
Total Time: 16 minPrep: 10 minCook: 6 minYield: 8Level: easy
Place tuna steaks and melted extra virgin coconut oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.