Once the tuna hits the grill, do not move it around or it may tear the tuna. This recipe is for tuna that is still pink in the middle (medium rare). Increase the cooking time for tuna that is more cooked through. —Vance E. Werner Jr., Franklin, Wisconsin
My father and brother are avid fishermen who keep me supplied with fresh fish from the Pacific. I came up with this recipe that blends Louie sauce with grilled tuna, to make a very yummy sandwich —Cleo Gonske, Redding, California
A lime-herb marinade adds great taste to the tuna and vegetables on these attractive skewers. “I lightened this up by using tuna in place of the beef cubes called for in the original recipe. Halibut or swordfish work well, too,” says Edrie O’Brien, of Denver, Colorado.