Scottsdale Spicy Smoked Tuna Steaks

Name: Scottsdale Spicy Smoked Tuna Steaks
Yield: Serves 4
Cuisine: United States
Ingredients: 4 tuna steaks (preferably sashimi quality), 1-inch thick; 4 tuna steaks (preferably sashimi quality), 1-inch thick; 2 tbs. tequila; ¼ cup corn oil; 1 teaspoon dried cumin powder; Juice and zest of 1 lime; ¼ cup fresh cilantro; 1 teaspoon dried oregano; ¼ teaspoon ancho chili powder; 3 cloves garlic, finely minced; 1 teaspoon fresh ground black pepper; ¼ teaspoon New Mexico chili powder; 1 teaspoon ground chipotle peppers (1-2 dried peppers, seeds removed); 1 teaspoon ground chipotle peppers (1-2 dried peppers, seeds removed); 2 cups coarse kosher salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Garnish with lime wedges and fresh cilantro.

Ingredients

Rub

1 teaspoon ground chipotle peppers (1-2 dried peppers, seeds removed)
1 teaspoon

Americas
United States
Arizona
Fish course
Pescatarian
Scottsdale
Gluten-free

Method

Puree all the rub ingredients thoroughly in a blender or food processor until you have a paste. Coat all surfaces of the tuna thoroughly with the paste, wrap the coated steaks in plastic wrap, and refrigerate at least 2-4 hours but preferably overnight.

Prepare the smoker or grill by heating to 225° to 250° using liberal amounts of mesquite chips that have been pre-soaked. You can also