Szechuan Tuna Steaks For The George Foreman Grill Recipes

Steps:

• Place tuna in single layer in large shallow glass dish.
• Combine soy sauce, vineger, sugar, water, sesame oil, hot chili oil and garlic in small bowl.
• Reserve 1/4 cup mixture and keep at room temperature.
• Pour remaining sauce over tuna steaks, cover and refrigerate 40 minutes, turning once.
• Preheat grill 5 minutes.
• Drain tuna and discard marinade.
• Spray both sides of grill with cooking spray.
• Grill 7 minutes, or until tuna is opaque, but still feels somewhat soft in center (do not overcook).
• Cut each tuna steak into thin slices (lenghtwise) and fan out onto serving platter.
• Drizzle tuna slices with reserved sauce and sprinkle with cilantro.

Steps:

• In a glass baking dish, lightly sprinkle each steak with seasoned salt on both sides and rub into meat.
• Generously sprinkle with A-1 sauce and rub in on both sides of meat.
• Sprinkle with Worcestershire sauce on both sides and rub in.
• Sprinkle both sides with Parsley flakes and cover leaving steaks to marinate in refrigerator for at least an hour.
• Fire up the grill and when hot, put steak on the grill, add any extra marinade to the steaks from the dish, as they are grilling.
• For medium doneness, I grill for about 5 to 7 minutes on each side.