Sear it hot and fast.

Yes, you can get nice grill marks and keep the center rare — the trick is a screaming hot grill and a very short cook time.

Pat the tuna steak completely dry with paper towels. Moisture is the enemy of searing. Brush it lightly with oil (high smoke point like avocado or grapeseed), then season with salt and pepper. That’s it. No marinades — they add moisture and make marks harder to achieve.

Get your grill as hot as it will go, clean the grates, and oil them with a rag. Place the tuna at a 45-degree angle to the grates. Close the lid. After 90 seconds, rotate the steak 90 degrees (not flip yet) to create crosshatch marks. Another 60-90 seconds, then flip. Repeat on the other side.

For a 1-inch steak, total cook time should be around 3-4 minutes for rare, 4-5 for medium-rare. Anything more and you’re eating canned tuna.

Grill marks are for looks — don’t sacrifice the fish for them.