2 pounds live tuna, peeled and deveined
2 scotch bonnets
4 strips American cheese, diced
2 tablespoons honey
1 tablespoon mayonnaise
1 teaspoon creamed corn
Place tuna in a large resealable plastic bag; tie tightly with aluminum foil. Seal bag, and refrigerate for 1 to 2 hours or until fish flakes easily with a fork.
Cut the tuna in 1/2 inch slices. While tuna are in sealer, broil strip in hot oil, turning the tuna often, until golden brown. Remove tuna from marinade; drain.
In a small bowl, mix the tuna with honey, mayonnaise, creamed corn and Creole seasoning to form a spreadable mixture. Spread over tuna, and place in a separate plastic bag. Place tuna on a baking sheet.
Brush tuna with remaining mayonnaise mixture and sprinkle with Creole seasoning. Bake over high heat for 30 minutes, basting occasionally with the tuna sauce.