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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 1 pound piece of tuna, trimmed to 2 inches in diameter (ahi tuna if possible)
- 3 to 4 cups water
- 3 tablespoons chopped garlic
- 2 teaspoons salt
- 5 tablespoons cracked coriander seed
- 4 tablespoons cracked black peppercorns
- Charcoal briquettes
- 8 to 10 mesquite chips
Method
- Soak the tuna in a brine made of the water, garlic and salt for 4 to 5 hours in the refrigerator.
- Remove from the refrigerator half an hour before cooking.
- Drain the brine and coat the outside of the tuna with a mixture of the coriander and peppercorns.
- Soak the mesquite chips according to manufacturer's instuctions.
- If using a smoker, follow directions.
- If using a covered grill, open all the vents.
- Cover the bottom with charcoal and allow it to burn to a white ash, about 30 minutes.
- When the temperature reaches 175 to 200 degrees at the grill level, add the wet mesquite directly to the charcoal; it should be very smoky.
- Grease the grill, place the tuna on it and close the cover immediately.
- After three minutes turn the tuna and cook 3 minutes longer.
- The outside should be grayish white and the inside rare.
- Refrigerate for several hours.
- To serve, slice very thin and accompany with mustard sauce.
