This one is straight from my travels in Maui on the road to Hana many years ago. It was a bikini clad woman on the side of the road that most likely made my husband stop but it was the tuna he stayed for there that day. She had it in a smoker and used that days catch from the surrounding Hawaiian waters. Oh and the organic rain forest limes growing wild but this home version somehow really does it some justice. Really… somehow it does bring me back.
Start with real wholesome fresh ingredients like a glassy red tuna steak, mineral rich 100% pure Hawaiian sea salt, organic lime and ginger and a first press olive oil. The key to this recipe is not to chince.
Cube tuna and marinate for a few minutes in olive oil, a squeeze of lime and some freshly grated ginger and sea salt. Skew it all up, wrap loosely in foil and roast for about twenty minutes.
Some like tuna very rare while others like it fully cooked so cooking time is a personal preference for this recipe. I go for medium when making this tuna recipe.
The juices will be amazing in the foil. I add an extra squeeze of lime and just eat. It brings me right back to the road to Hana in the middle of the rain forest.
Ahhh memories are great and food memories are even more awesome since you can experience recreating them.
For a totally low fodmap supper use a sautéed bok choy and simply roasted potatoes. I featured it with my hubby’s favorite asparagus which typically I skip since it’s higher in FODMAPs. This tuna recipes offers a gluten-free low fat healthy pinch to any meal planning.
Mahalo to that roadside Hawaiian beauty. I’ve cherished this memory for over 25 years. I hope you enjoy it as much I do.
Live, eat, share, gluten-free and Fodmapish.