Get some tuna steak, about an inch thick. Marinate it in what you
like; I've used ginger marinade/dressing. Grill it for about 4 minutes, then cut
in to see if the inside is starting to lighten from
dark red to pink.
When it does, quickly take it off the grill and wrap
it in tinfoil to let it finish cooking without overcooking
or drying out, and let it sit for a few more minutes.
Note: I use a George Foreman grill, which has heating
elements both above and below. Those using conventional
grills will, of course, want to turn the meat.
Tuna Steak A La Foreman (This is an alternate
method, which actually I like better, as the tuna is
much tenderer and juicier.) Take the abovementioned
tuna steak, and after marinating it (if you're going
to marinate it) wrap it in a large piece of tinfoil.
Wrap it thoroughly enough that no tuna juice is going
to leak out. Then place the whole package on a fully heated
Foreman grill (or other grill of your choice), close
the lid, and let it sit for three minutes. Rotate
it 90 degrees. Cook for another 3 minutes. Turn it over.
3 minutes. Rotate 90 degrees. 3 minutes. All in all
that's 12 minutes of cooking, with the tuna being
turned in various ways to ensure even coverage. Take
the meat off the grill and let it sit in the foil until
you're ready to serve. Finally, open the foil and put
that slab o' fish on your plate. Don't clean the grill
afterwards - if you wrapped the foil well enough, nothing
leaked out onto it!