Get the grill to 210 degrees F (100 degrees C) with a apple wood chips and deflector plate in place. Melt Salted Butter (3 tablespoon) and set aside.
In a bowl, combine the Frog Bone Blackened Seasoning (2 teaspoon) and Frog Bone All Purpose Seasoning (2 teaspoon) then season Fresh Tuna Steak (2) on both sides.
Smoke for 45 minutes and baste with Butter (to taste).
Flip the tuna steaks, baste with butter and smoke for another 30 minutes. As it smokes, dice the Bell Pepper (1 cup), Red Onion (1/4 cup), and Celery (1/4 cup), and chop the Fresh Parsley (3 tablespoon). Set these aside for later.
Baste with melted butter and smoke for another 25 minutes. Tuna should have an internal temperature of 140 degrees F (60 degrees C).
In a bowl, break apart the tuna steaks.
Whip the Cream Cheese (16 ounce) and add it to the tuna.
Add the diced bell pepper, red onion, celery and chopped parsley to the tuna and cream cheese.
Add Worcestershire Sauce (1 tablespoon), Lemon Juice (3 tablespoon), Frog Bone Blackened Seasoning (1 teaspoon) and Frog Bone All Purpose Seasoning (1 teaspoon). Combine everything together and transfer to a serving plate.
Serve with Crackers (to taste) and Celery (to taste) sticks. Enjoy with guests!