In fact, if there is one fish that can handle a robust marinade and the fire of the grill, it would be tuna. Tuna is thick and dense, and it holds its shape while you take the time to sear it golden brown. There are a number of types of tuna available, from albacore and skipjack (which are popular candidates for canning) to meatier bluefin tuna and ahi (also known as yellowfin), which are excellent fish choices for grilling. This is the tuna you will find served raw and cut into small cubes in the Hawaiian poke bowls. This is my go-to recipe for searing and grilling ahi tuna.