Since early Greek civilization, tuna has been broiled and roasted, salt cured and smoked. Most often, these days, tuna is cut into steaks and broiled. The albacore has the lightest color of any of the tuna and makes excellent fare for the grill.
First, remove the dark lateral stripe which will be bitter when cooked. For broiling:
Marinate the steaks in the 'fridge 1-4 hours in:
1/4 c. light olive oil
1/4 c. vegetable oil
1/4 c. lemon juice
1/2 t. garlic powder
1/2 t. onion powder
Prepare the grill for broiling - 500-700 degrees. Remove to shallow dish. Heat marinade to boil and add:
1/2 cup white wine
Place steaks on hot grill, turn when seared. Baste with marinade. Turn and baste, turn and baste. Allow 3-5 minutes per side for each turn, depending upon the grill temp. Do not over cook.