1 1/2 lbs. fresh tuna (approximately 1" thick), cut into 6 pieces
1 c. olive oil
1/4 c. fresh lemon juice
1 tsp. chopped fresh basil
2-3 tbsp. Italian herb seasonings
1 tsp. salt
1 tsp. black pepper
4 cloves garlic, chopped coarsely

Place tuna in a glass shallow dish. Combine all other ingredients for marinade. Pour over fish and refrigerate for at least four hours, turning once or twice. Prepare coals for grilling and add hickory chips, soaked in water for 20 minutes, to the fire. Grill fish six inches from the coals. Cook four to five minutes on first side, then turn and cook six minutes. Baste frequently with marinade as it cooks.