Cut tuna into portion-sized pieces (don't let the red color spook
you, it will disappear with cooking).
Place thinly sliced onion slices in a Pyrex dish. Place tuna pieces
(1 1/2 to 2" thick) on top of onion slices.
Cover with a bottle of Italian salad dressing; and marinate on
each side for from 10 to 15 minutes.
The charcoal fire is only ready when it is of uniform white. Grease
grill with a stick of margarine, then place tuna on grill without
letting the pieces touch.
Brush on marinade throughout cooking. Grill until well seared on
one side then turn, baste and cook until meat is opaque throughout.
Place pieces back in marinade pan until serving. It will look and
taste more like a filet mignon than fish.
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