for four

• Four 2 inch thick tuna steaks, about 2 lbs
• Juice of two limes
• 4 tbs Goslings Black Seal rum
• 1 tsp soy sauce
• 1 tsp ginger grated
• Lime wedges for garnish

While the coals are getting ho,t sit the tuna steaks in the lime juice, Black Seal Rum, soy and ginger (20 minutes or so). Grill the fish 3-4 inches from the heat. When browned (about 4 minutes) turn and cook another 4-5 minutes. Check for doneness, should be just opaque in the middle. Don’t overcook.

Serve immediately with lime wedges.