Looks good to me! I like to get the best grade tuna I can, season it a little Tony C's and crushed black pepper and get one of my cast iron griddles screaming hot on my Camp Chef and throw the tuna steak on for just a minute or two each side. It will have a nice blackened char on the outside and still be cool and raw on the inside. My wife doesn't like tuna so I have to blacken her some redfish or catfish.
