My food philosophy is that I love cooking healthy foods that my family LIKES to eat...which is easier said than done with 3 kids aged 4 and under. I'm very happy that all three kids will eat fish, because it's a protein that is low in fat and cooking is so fast. In particular, I like ahi tuna, a fish high in Vitamin B, because I can do so many things with the leftovers. I make extra and use it the next day either as the protein in a salad or on a sandwich.

Before I get to the recipe, I wanted to give a few hints on replacement options, in case you don't have one or more of the ingredients in the recipe:

I included Hawaiian salt, the same I use in my Kalua Pig. I could get it in the local grocery store when I lived in Rhode Island, but I buy it online now. An alternative would be Alaea salt which is the base of one of my favorite seasonings for my Secret Ingredient Steak and with over 80 minerals and elements it's one of the star ingredients in Wailani's Salty Hibiscus Body Scrub. Alaea salt is also similar to the more readily available Pink Himalayan Salt.
I was lucky enough to have a meyer lemon on hand, which is actually native to China and so I used it in the recipe that I'm sharing on Chinese New Year. But clearly, you can use regular lemon zest or dried lemon pepper.
I used an applewood rub, but Yakima applewood smoked sea salt is another option. Black pepper instead of white.
You could also add sesame seeds (regular or blacked), but my kids just don't like that added texture.

I think you get the idea, substitute as needed to fit what you have on hand or use more frequently from your pantry.

Enjoy and continued wishes for a prosperous and healthy year or in Chinese: Kung Hei Fat Choi!

Ahi Tuna

Coconut oil

Meyer Lemon zest

Granulated garlic

Hawaiian salt

Ground white pepper

Applewood rub

Ginger powder

Fresh Ahi Tuna Steaks

Melt coconut oil and rub on both sides of the fish. Sprinkle equal amounts of all other ingredients to cover both sides and rub in. Let marinate for 10 minutes. You can't put them back in the fridge for marination because the coconut oil will re-solidify. Bring the grill to high heat and cook 4-6 minutes per side depending on the thickness and desired wellness.