1/4 cup of honey
2 tablespoons of Sriacha or other chili sauce (add more to taste if you like)
4 tuna fillets (6 ounces each)
lime wedges for serving
In a small bowl, make the chili glaze by mixing together the honey and Sriacha.
Spray the grill grate with cooking spray and preheat the grill to medium-high heat.
Grill the tuna fillets on one side for 4 minutes. Before turning over, brush the cooked side with the chili glaze, then turn over.
Cook 4 more minutes and remove from grill.
Place the tuna on a serving platter with the GLAZED SIDES DOWN, and generously brush the tops with the extra chili glaze.
Serve over white rice (or over a bed of steamed spinach) with lime wedges.