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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.

Grilled 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!