Trumps Tuna Pastrami

• 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

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.
3. Drain the brine and coat the outside of the tuna with a mixture of the coriander and peppercorns.
4. Soak the mesquite chips according to manufacturer's instuctions.
5. If using a smoker, follow directions.
6. If using a covered grill, open all the vents.
7. Cover the bottom with charcoal and allow it to burn to a white ash, about 30 minutes.
8. 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.
9. Grease the grill, place the tuna on it and close the cover immediately.
10. After three minutes turn the tuna and cook 3 minutes longer.
11. The outside should be grayish white and the inside rare.
12. Refrigerate for several hours.
13. To serve, slice very thin and accompany with mustard sauce.

tuna, water, garlic, salt, cracked black, briquettes, mesquite chips

Taken from cooking.nytimes.com/recipes/6257 (may not work)