Flame grilled tuna with lime butter

Method

• Squeeze three limes and chop one bunch of parsley.
• Add 1 tbs brown sugar and 1 tsp of Himalayan pink salt.
• Marinate the tuna steaks for 20 minutes.
• Remove the steaks and dip them in a dusting of flour and garam masala before grilling them on a hot griddle pan or braai grid.
• Tuna should be cooked medium rare to avoid the fish from drying out and becoming tough.
• Remove from the gridle pan and topp with parsley butter and a fresh squeeze.