|"ABSOLUTELY cook them frozen right out of the freezer."
Never tried it that way. I would imagine a fair bit of moisture will be coming off the fish if you do, so you may need to adjust your recipe accordingly. If you are grilling the fish, this may not be a problem.
If you are going to eat the fish raw or seared, I would suggest thawing it out all the way through (paper towels, plate, refrigerator). Otherwise you may end up with a seared tuna popsicle.
Personally, I like to eat my lean tuna seared. Here's a rough recipe:
Cut your tuna into 2"H x 3" wide x however long blocks. Coat lightly with peanut oil, then with a mix of garlic powder, black pepper and salt to taste. Sear all four sides in a smokin hot cast iron pan or over a blazing hot grill. Let sit for about 10 minutes in the refrigerator, slice into sashimi and enjoy with soy sauce and wasabi.
Oh yeah - if the tuna is really oily (toro, chutoro or otoro), I would only consider sashimi. No need to sear it.