Israeli Yeshiva bochur version of grilled tuna. (Introduced by my son who picked up the recipe during the last zman).
Open a can of tuna in oil. Place a tissue or napkin flat on top. Make sure the part that is over the can gets soaked in oil. Set the napkin edges on fire, and wait until it burns out (or extinguish after about 30 minutes). Didn't sound very good at first, but it's actually surprisingly good.