"Tuna steaks from [a] reputable fish counter are great, but if you are able to cut your own or can ask your fishmonger to cut them slightly thicker, that is ideal."
"As for how thick the tuna steaks should be cut, one inch is the bare minimum. On the other end of the spectrum, the pieces shouldn't be cut more than around two inches thick or you risk a raw middle or an over-cooked crust."
"Simply ask for the tuna steaks to be cut between one and two inches thick. The best type of tools to use include a tuna, filet, boning, or other serrated knives so it cuts smoothly through the flesh."
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