Tuna fishing, no matter where you’re doing it, takes effort. In the Northeast, it means long runs offshore. On the West Coast, you often spend a week on a long-range boat. In the Gulf, success may involve bartering beers with shrimp boats for bags of their bycatch to use as chum. Then, once you hook up to a tuna, the fight is grueling. So, why go to all that trouble? Because tuna tastes divine. The trick to maximizing the decadence of the meat, though, boils down to what you do between that arm-wrenching battle and the table.