Knowing how well the Wood Stone home oven cooks steak, with a beautiful char on the outside while still medium rare on the inside, I decided to apply that to sushi-grade tuna. I just got a cast iron skillet smoking hot, seasoned the tuna and cooked it for about one minute on each side. Then I sliced it thin and put atop flatbread with some guacamole. I also made an hors d’oeuvre with tortilla chips and the guac. Next time I may try a wasabi mayonnaise… It was a definite crowd-pleaser!