Barbecued tuna with honey glaze

In a medium bowl, mix together olive oil, lime juice, balsamic vinegar, garlic, ginger and coriander. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.

Preheat barbecue for high heat. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons coriander; set aside.

When charcoals are at a lower heat, place tuna fillets on the lightly oiled cooking grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from heat.