Szechuan Tuna Steaks for the George Foreman Grill |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is taken from George Foremans recipe book that came along with the grill when I bought it. Ingredients:
4 tuna steaks, cut 1 inch thick (about 6 oz each) |
1/4 cup soy sauce |
2 tablespoons rice vinegar |
1 teaspoon sugar |
2 tablespoons water |
1 tablespoon dark sesame oil |
1 teaspoon hot chili oil or 1/4 teaspoon red pepper flakes |
1 clove garlic, minced |
nonstick cooking spray |
3 tablespoons fresh cilantro, chopped |
Directions:
1. Place tuna in single layer in large shallow glass dish.
2. Combine soy sauce, vineger, sugar, water, sesame oil, hot chili oil and garlic in small bowl.
3. Reserve 1/4 cup mixture and keep at room temperature.
4. Pour remaining sauce over tuna steaks, cover and refrigerate 40 minutes, turning once.
5. Preheat grill 5 minutes.
6. Drain tuna and discard marinade.
7. Spray both sides of grill with cooking spray.
8. Grill 7 minutes, or until tuna is opaque, but still feels somewhat soft in center (do not overcook).
9. Cut each tuna steak into thin slices (lenghtwise) and fan out onto serving platter.
10. Drizzle tuna slices with reserved sauce and sprinkle with cilantro.
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