Here are a couple recipes from my cookbook that I hope to publish in January.

CHARBROILED BLUEFIN TUNA

Nothing, absolutely nothing, beats the taste of fresh, charbroiled, bluefin tuna. One taste is all it takes to become addicted to this incredible delicacy. However, the secret to its incredible taste is the word fresh. Don't buy vacuum-packed, frozen tuna from the grocery store and expect it to taste like fresh tuna–it just doesn't work that way. Fresh tuna, one that was caught within the past 48 hours and immediately buried in ice, tastes fantastic. Tuna that has been frozen, previously frozen or has been in the frig for more than a couple days, is unfit to eat.

INGREDIENTS:
2 lbs. fresh, bluefin tuna fillets (cut into inch-thick steaks)
1 cup Yoshida Gourmet Sauce or ginger teriyaki glaze
Old Bay Seafood Seasoning
salt
lemon pepper

DIRECTIONS:
Place fresh tuna steaks in a plastic container and cover with gourmet sauce. Cover the container and refrigerate, allowing at least 30 to 60 minutes for marinating. Now comes the tricky part. Unless your gas grill was specifically designed for grilling fish, you'll have to find a way to prevent the fillets from falling through the grate. I found a simple solution to this age-old problem. An ordinary cooking cooling rack sprayed with a liberal coating of pam works just fine. Merely place it over the standard gas grill grate and wallah, you can now grill fish and vegetables without worry.
After marinating the steaks, place the tuna on a preheated grill over medium heat, sprinkle on a little salt, lemon pepper and just a pinch of Old Bay seasoning. Broil for approximately five minutes per side or until the meat easily flakes. Serve hot with twice-baked potatoes, garden salad and your favorite wine. Superb!

CHARBROILED YELLOWFIN TUNA

During mid summer, anglers from New York to North Carolina catch large numbers of hefty yellowfin tuna. Here's a time-tested recipe that will transform those tuna steaks into a gourmets delight.

INGREDIENTS:

6 one-inch thick tuna steaks (fresh–not frozen)
1 small bottle ginger teriyaki glaze
salt
pepper
garlic powder

DIRECTIONS:

Rinse the fillets thoroughly in cold tap water, pat dry with paper towels, place in a shallow bowl and marinate in teriyaki glaze for approximately 20 minutes. While the steaks are marinating, fire up the gas grill, spray the grate with non-stick cooking oil that's specially formulated for gas grills. Decrease the flame to medium/low, carefully place the steaks on the grill and baste with marinate. Sprinkle on a little salt, pepper and garlic powder to taste, turn the steaks, baste and season again, and cook for approximately five minutes or until the meat flakes easily with a fork. Serve hot with baked potato and early peas covered with mushroom sauce,

GRILLED TUNA KEBABS

If you're lucky enough to land a big bluefin or yellowfin tuna, there good news and bad news. The good news is you likely have sufficient tuna steaks to feed the Bosnian Army, or at least most everyone in your neighborhood. The bad news is that fresh tuna doesn't lend itself well to freezing for extended periods. My best suggestion is to call the neighbors, friends and relatives and invite them over for a tuna cook-out.

INGREDIENTS:
tuna steaks
Vidalia onions
zucchini squash
red bell peppers
pineapple chunks
cherry tomatoes
Yoshida Gourmet Sauce
Montreal Steak Seasoning

DIRECTIONS:
Cut tuna steaks into cubes, place them in a large bowl and marinate with gourmet sauce for 15 to 30 minutes. Slice and cube zucchini squash and all other ingredients except tomatoes into one-inch squares. Impale ingredients on metal skewers, or bamboo skewers that have been soaked in warm water to prevent burning. Grill over low heat, basting frequently with gourmet sauce until tuna is lightly browned. Serve hot over a steaming bed of rice.

Enjoy Yall!