Besides their wonderful flavor, one of the things that's remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still red interior. Tuna steaks really hold their shape after grilling; no falling apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple of minutes - don't turn or move them at all. Resist the temptation to tamper and just let them alone. To get that perfectly seared outside while maintaining a nice rare (or even raw, if that's your preference) interior, just pop your steaks in the freezer for an hour before you grill. From Everyday Italian by Giada De Laurentiis.
This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe!