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This is how I bleed them. Right when it comes out of the water, use a pair of dykes or wire cutters and cut the gill rack. Or just cut one or two gills. Pick it up by the tail and nose on the deck. Then cut a ring around the tail but not very deep. This is like opening the vent on a gas can. The blood will flow out the head. I learned this from a marine biologist in Hawaii on a tuna trip with some commercial fisherman.
In fact, always gaff in the head. It works like a champ. One more thing, never never never never wet down tuna. Water is its worst enemy when cleaning the fish. Just use a damp rag to pat the meat. This is if you want to sell it as sushi grade. I realize you have to put them in the brine slush, but I'm talking about your final processing of not using a hose of water on them.
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