Trumps Tuna Pastrami Recipes
TRUMPS TUNA PASTRAMI
Provided by Marian Burros
Categories appetizer
Time 21m
Yield 6 to 8 servings as first course
Number Of Ingredients 8
Steps:
- 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.
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