Seared Ahi tuna steaks with raspberry ginger sauce

Ingredients
4 Ahi tuna steaks or other fish.
About 1 TBS per steak of coconut, olive or macadamia nut oil.
1 pinch of salt
1/5 Cup raspberry or other jam (preferably a "natural" jam sweetened with fruit concentrate instead of sugar)
1 TBS fresh, grated ginger root
or
If you are in a hurry, you may use Trader Joe's Ginger Plum sauce.

Preparation
To make the sauce, simply combine the jam with the freshly grated ginger, adding a little water to make a smoother consistency.
Grill the steaks on the barbecue as follows: Heat the barbecue to a medium heat (about 400 degrees) and then turn one side down to low. While the barbeque is heating, rub the fish with either olive oil, macadamia nut oil or coconut oil. Sprinkle a pinch of salt on the steaks.
Sear the tuna for 2-3 minutes per side to seal in the juices and make grill marks, then leave the tuna on the "cool" side of the grill for 10-15 minutes, or until thoroughly cooked. Spread the sauce over the tuna a few minutes before removing from the grill (just enough to warm the sauce without boiling off the flavors). The sauce can also be added just before serving.

Commentary
Tuna is a good source of omega-3 fatty acids and high quality protein. Sealing the fish with a rub of saturated (coconut) or monounsaturated (olive or macadamia nut) oil protects the fish from burning on the grill and seals in the flavor.

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