Dining and Cooking
Original Collections

Trumps Tuna Pastrami

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

    6 to 8 servings as first course

    Preparation

    1. Soak the tuna in a brine made of the water, garlic and salt for 4 to 5 hours in the refrigerator.
    2. 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.
    3. Soak the mesquite chips according to manufacturer’s instuctions.
    4. 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.
    5. Refrigerate for several hours. To serve, slice very thin and accompany with mustard sauce.

    Dining and Cooking