Hey Andi

Mornin',Smokeshack.

Andi will jump in,I'm sure.

Personally,I'd grill it to medium rare.

I have tried it a couple times in the CS,but the product didn't lend itself to slow and low IMHO.

Guess what? I live in Fish Heaven, but have never tasted fresh tuna in my life!

I do know about it, however, and agree it's too lean to cook in a CS. Maybe bacon-wrapped as a finger food, though! Hmmm! May have to try that myself! It's not offered for sale where I'm at.

Smokeshack et al

Grilled tuna is great, med rare is correct, however smoked tuna is the best. Brine overnight, dry real well and smoke in the cs. It comes out great, but it is best with crackers (triscuits or however you spell it). In So Calif we generally catch our own and smoke. It turns out so good in the CS that I had friends bring their fish over and I would smoke their fish for part of their catch (they had to supply the beer).

Also freezing the fish and smoking during the winter season also works great. Just make sure fish is fully defrosted before brining.