Grilled Avocado Tuna with a Honey Glaze

Grilled Avocado Tuna with a Honey Glaze

By: Rose Marie Jarry, Master Chef at Kronobar


  • 2 5-ounces tuna fillet (1/2 to ¾ inch thick maximum)
  • 3 garlic cloves
  • 1 ripe avocado
  • 1 lime, juiced
  • 1 tablespoon honey
  • ¼ white onion, sliced


  • ¼ cup coconut aminos (or gluten-free soy sauce)
  • ¼ cup water
  • ¼ cup honey
  • ½ teaspoon turmeric


  1. Make marinade by mixing all the marinade ingredients together.
  2. Marinade tuna in marinade for at least 30 minutes. You can even do it overnight in the fridge for maximum flavor.
  3. Heat up the grill to a high temperature – around 450-500F.
  4. Mash up the avocado, adding salt, pepper and garlic cloves.
  5. Spread the avocado mix on top of one tuna fillet. Add a layer of sliced onion on top of this avocado mix. Then place other tuna fillet on onions. You should have a raw tuna, avocado, and onion sandwich of sorts.
  6. The best thing to do now is to tie your tuna stuffed tuna fillets together with two pieces of twine. This will keep your masterpiece from falling apart when flipping.
  7. Put on hot grill. Spread honey on one side of fillet. Cook for 5-8 minutes. Flip.
  8. Add honey on other side, and cook for additional 5-8 minutes.
  9. Serve with salad. Enjoy.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.