Szechuan Tuna Steaks for the George Foreman Grill
Elevate your weeknight dinner with these tantalizing Szechuan Tuna Steaks, perfectly suited for the George Foreman Grill. This quick and flavorful recipe combines the rich umami of soy sauce, the tang of rice vinegar, and the bold heat of ground Szechuan peppercorns and red chili flakes, balanced beautifully with a touch of honey. The marinade infuses the fresh tuna steaks with layers of intense flavor, while the grill delivers a delightful sear in just minutes. Garnished with crisp green onions and optional sesame seeds, these steaks are ideal for an Asian-inspired meal that's as impressive as it is easy to prepare. Ready in under 30 minutes, this dish makes healthy, gourmet dining effortlessly accessible. Perfect for seafood lovers searching for a spicy twist or quick George Foreman Grill recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 fillets (about 6 oz each) tuna steaks
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Szechuan peppercorns (ground)
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 teaspoon honey
- 2 stalks green onions (sliced for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a medium-sized bowl, combine soy sauce, rice vinegar, ground Szechuan peppercorns, red chili flakes, sesame oil, minced garlic, minced ginger, and honey. Whisk until the marinade is well blended.
Place the tuna steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, ensuring that they are fully coated.
Cover the dish (or seal the bag) and let the tuna steaks marinate in the refrigerator for 15 minutes. Turn the steaks once halfway through marinating for even flavor.
Preheat the George Foreman Grill for at least 5 minutes, or until it is hot and ready.
Lightly oil the grill plates using a paper towel dipped in a small amount of sesame oil, or use a non-stick cooking spray.
Remove the tuna steaks from the marinade and allow any excess to drip off before placing the steaks on the grill. Discard the leftover marinade.
Close the lid of the George Foreman Grill and cook the tuna steaks for 3 minutes for medium-rare or up to 4–5 minutes for a more well-done steak, depending on your preference.
Carefully remove the cooked tuna steaks from the grill. Let them rest for 1 minute before serving.
Place the steaks on a serving plate and garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
