This one is so simple and so good .... if you like seared tuna. Go to your local seafood market and get some really good sushi grade tuna (I usually get yellow fin). The tuna steak should be at least an inch thick. I like mine about one and a half to two inches. Prepare a hot bed of coals. Place the tuna on the grill directly over the coals for about one minute ... no more. Gas grill works just as well. Turn and do the other side the same way. Serve. A delicious variation is to first rub or cover the tuna steak with Chef Paul Prudhomme's Magic Seasoning Blend ... Blackened Redfish Magic (available in your local supermarket or seafood store). Then sear it as above and serve ..... outstanding!!