Filet of skip-jack tuna (Aku) cut in 2" thick cubes
Enough bacon cut in strips to wrap each cube of fish
Chinese plum sauce (available in oriental section at market)

Cut fish across filet so each cube resembles a little steak. I usually cut strips of bacon in half so they are about 6 inches longer. Then wrap each piece of fish with bacon and skewer on a bamboo skewer. Grill on hibachi, basting with plum sauce until the bacon is as crisp as you like it. Ono!