Buy some tuna steaks, about an inch thick. Unwrap them. If they smell like fish - they aren't any good! Fresh fish should smell basically like nothing. Or maybe just a fresh-ish smell.
Pat the tuna steaks dry, and place in a dish for marinating. Pour about 1/4 cup of Dale's seasoning over them, sprinkle with Montreal Steak Seasoning and a little bit of dried dill. Turn them over and sprinkle the other side with both those things, too. Let them sit like that for about 30 to 45 minutes on the counter to let them get some of the chill off of them.
Heat a grill pan on the stove over medium high heat. Drizzle one side of tuna steaks with olive oil, and place on sizzling hot pan, oil side down. Grill for about 2 minutes, then do them a 90 degree turn (to create the cool grill marks). Cook another minutes or so, then drizzle top with oil and flip. Grill another 2 minutes, then rotate. Grill another minute or two until desired doneness. Tuna should not be well done, but doneness is a matter of taste.
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