Tuna falls apart because you're cooking it too long.

That’s the main reason. Tuna is lean — nothing like a ribeye. When you overcook it, the muscle fibers dry out and separate into flakes. You’re not making pulled pork.

The fix: high heat, short time, and a well-oiled grate. You want a hard sear on the outside while the center stays rare to medium-rare. That’s maybe 90 seconds per side, depending on thickness. Don’t touch it until it releases easily — if it sticks, it’s not ready to flip.

Also, make