Recipe by DogAndCatDoc
This is taken from George Foremans recipe book that came along with the grill when I bought it.
Top Review by blancpage
Wow! I have never had albacore tuna steaks before, but bf has been craving them for weeks, and we got lucky today during our shopping trip and found albacore steak on sale (half-price!). My package was 3 1-inch thick steaks (wild caught) equaling just under 1 lb. I kept the sauce ingreds the same and it was the perfect amount of marinade and sauce. I used what I had on hand but was able to stick to the recipe from tart to finish (light soy sauce and reg soy sauce b/c I ran out of the light, red pepper flakes b/c no hot chili oil just sweet chili sauce, and jarred, minced garlic for the fresh). My ex-roomie left her George Foreman behind (small one), but no instructions, so I found this recipe doing a search on RZ. My bf really liked the sauce and gives this 4 stars. He's not a fan of cilantro unless it's part of the ingreds mixed in. If it's a garnish, he won't eat it. I really enjoyed the flavor of the sauce/marinade and thought the cilantro added nicely to the dish as a whole. I served the steaks whole b/c when I tried to slice them, they fell apart. This is definitely a keeper, simple, quick, delicious and flavorful. Thank you so much for sharing this! Made for My-3-Chefs June 2008 for my "Swimmin' with the Fish" theme. Btw, i expected this to have a fishy flavor to it, like other tuna or white fish, but it was sooo mild, more so than i expected. I'm very pick about fish and love non-fishy tasting fish! Lol! I have one leftover steak and can't wait to eat this for my lunch tomorrow. This was a very pleasant and easy way for me to try albacore steak for the first time. I'm giving this 5 stars.
- 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 See How It's Made
- 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.