Hi everyone! I'm new to this forum too. I live in Oregon and lived for a number of years in Washington. Retired Coast Guardsman - and to the person from Seattle - I was on three icebreakers out of Seattle! Was in the shipyards there during the 1962 worlds fair too.
We get albacore over in Newport (Oregon) and the way I like to cook it is to get a loin, ask for a thick one. What you want are peices flat enough to lay on the grill like a steak so you'll cut the two tapered ends off and then slice lengthwise through the rest of the loin so that you come out with a couple of slabs about 3/4-1 inch thick, then crosscut them into managable or serving sized peices.
I've tried slicing rounds off the loins and holding them together with toothpicks but it never seemed to work as well. Since then I've discovered bamboo skewers at the local asian market and that might help but...
Put some lemon juice, olive oil and garlic powder in a ziploc bag or stainless bowl and marinate the fish (including the tapered ends) for a few hours.
Then I grill it close to the flames on a preheated (hot) gas bbq with the lid on, turn them once carefully after about 6 minutes then cook about the same amount on the other side. I cook Chinook this way too although I don't bother to marinate it. Leftovers are really good in tuna or salmon salad.
I use one of the 20.00 Bimart bbqs burn em hard and get a new one every few years. I have a gas adapter so I don't need to use the little $1.89 bottles but hook it to my 5gal propane tank.
This is some seriously good fish. I recommend you buy a little digital electronic meat thermometer while you learn to cook. Overcooked tuna is not nearly as good.
I know exactly where Grayland is, I used to go to Westport and work on the boats at Gray's Harbor Station.
Welcome to the beautiful Northwest.