Szechuan Tuna Steaks on George Foreman Grill
Pan-seared tuna steaks with a bold Szechuan marinade of soy, sesame oil, and chili heat. The reserved sauce adds brightness after cooking. Quick enough for weeknight dinners, impressive enough for entertaining. This version uses a contact grill for even cooking and minimal effort while keeping the interior tender and the exterior caramelized. Serve warm with cilantro garnish.
Ingredients
- 4 tuna steaks, 1 inch thick, about 6 oz eachsalmon or swordfishsame thickness and weightlonger cook time needed
note:adjust to 8-9 minutes
- ¼ cup soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoon water
- 1 tablespoon dark sesame oilneutral oil plus sesame seeds1:1 oil, toast seeds separatelyless authentic flavorFull guide →
- 1 teaspoon hot chili oil, or 1/4 teaspoon red pepper flakessriracha1 teaspoonsame heat
- 1 clove garlic, minced
- nonstick cooking spray
- 3 tablespoon fresh cilantro, choppedgreen onion or parsley1:1milder aromaFull guide →
Instructions
- 1
Place tuna steaks in a single layer in a large shallow glass dish.
- 2
Whisk together soy sauce, rice vinegar, sugar, water, sesame oil, chili oil, and minced garlic in a small bowl.
- 3
Transfer 1/4 cup of the mixture to a separate bowl and set aside at room temperature.
- 4
Pour the remaining sauce over tuna steaks, cover, and refrigerate for 40 minutes, turning once halfway through.
- 5
Preheat the grill for 5 minutes.
- 6
Remove tuna from marinade and discard the liquid.
- 7
Spray both grill surfaces with nonstick cooking spray.
- 8
Place tuna on the grill and cook for 7 minutes until opaque but still soft in the center.
- 9
Transfer to a cutting board and slice each steak lengthwise into thin pieces.
- 10
Fan slices onto a serving platter, drizzle with reserved sauce, and garnish with fresh cilantro.
Tips
Do not overcook tuna. Remove from grill when exterior is opaque but center still feels soft to preserve juiciness and prevent dryness.
Reserve the marinade before adding raw tuna to ensure a food-safe sauce for finishing without cross-contamination risk.
Slice tuna thinly lengthwise and fan on the plate for elegant plating and better distribution of reserved sauce.
Good to Know
Cooked tuna keeps refrigerated in an airtight container for 1-2 days. Do not refreeze if thawed. Reserved sauce stores separately for 3 days.
Prepare marinade and marinate tuna up to 40 minutes in advance. Do not cook until serving. Reserved sauce can be made 1 day ahead.
Serve warm immediately after grilling. Pairs with steamed bok choy, jasmine rice, or cucumber salad. Serve 4.
Common Mistakes
Do not marinate longer than 40 minutes to avoid over-salting and mushy texture.
Do not skip preheating the grill to ensure proper sear and even cooking.
Do not discard the reserved sauce; it adds brightness and prevents the finished dish from tasting flat.
Substitutions
Gluten-Free Swaps
General Alternatives
note:adjust to 8-9 minutes
FAQ
Can I use a regular grill instead of a George Foreman?
Yes. Preheat a standard grill to medium-high heat, oil the grates, and grill tuna 3-4 minutes per side depending on thickness, turning once. Monitor closely to avoid overcooking.
What if I don't have dark sesame oil?
Substitute with toasted sesame oil in the same amount for similar nutty flavor. Regular sesame oil or neutral oil will lack the depth, though neutral oil with toasted sesame seeds sprinkled after cooking can approximate the result.
How long can I keep the reserved sauce?
Store the reserved raw marinade in the refrigerator for up to 3 days in a covered container. Do not keep longer due to raw garlic and soy sauce oxidation risks.