Quality tuna on the grill is tough to beat. A nice thick cut tuna steak is to fish, what a Ribeye steak is to beef. And because tuna is so good, there's really no need to doctor it up much, you want to really enjoy the essence of this fish. I prepare mine quite simply. Dress the steaks with olive oil, salt and pepper on both sides. When the grill is ready to receive, put the tuna steaks over direct heat. And this is an excellent piece of fish to get those great diamond grill marks on. Rotate the fish a quarter turn after one minute, then let it sear another minute before flipping, keeping the tuna over direct heat for another minute or two. With tuna, you don't want to cook it all the way through, you want a strip of pink running through it, just like a medium to medium rare Ribeye. If you cook tuna all the way through, it tends to dry out, meaning a much less enjoyable piece of fish. Excellent served over a bed of your favorite fresh lettuce.