Trumps Tuna Pastrami
Updated Oct. 12, 2023
- Total Time
- 21 minutes, plus 5 hours for soaking
- Prep Time
- 15 minutes, plus 5 hours for soaking
- Cook Time
- 6 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound piece of tuna, trimmed to 2 inches in diameter (ahi tuna if possible)
- 3 to 4cups water
- 3tablespoons chopped garlic
- 2teaspoons salt
- 5tablespoons cracked coriander seed
- 4tablespoons cracked black peppercorns
- Charcoal briquettes
- 8 to 10mesquite chips
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Preparation
- Step 1
Soak the tuna in a brine made of the water, garlic and salt for 4 to 5 hours in the refrigerator.
- Step 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.
- Step 3
Soak the mesquite chips according to manufacturer's instuctions.
- Step 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.
- Step 5
Refrigerate for several hours. To serve, slice very thin and accompany with mustard sauce.
Private Notes
Comments
From the article (dated 1988) linked at the bottom of this page: "Michael Roberts, the executive chef and an owner of Trumps in Los Angeles, has seen to that. Mr. Roberts, a native of Wantagh, L.I., has created a new and startling twist on pastrami that is certain to have delicatessen owners up in arms and the rest of us justifiably curious." I don't know the origin of the name but it seems to have nothing to do with that Trump.
actually did an asian take on a Reuben sandwich- thinly sliced the tuna with a asian coleslaw and a Russian dressing. I'd make this tuna again.
Curious. Why is this Trump's?
From the article (dated 1988) linked at the bottom of this page: "Michael Roberts, the executive chef and an owner of Trumps in Los Angeles, has seen to that. Mr. Roberts, a native of Wantagh, L.I., has created a new and startling twist on pastrami that is certain to have delicatessen owners up in arms and the rest of us justifiably curious." I don't know the origin of the name but it seems to have nothing to do with that Trump.
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