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1
Place the chiles de arbol in a small bowl with warm water to cover.
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2
Let soak until they are soft and pliable, about 30 minutes.
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3
Rinse the tuna and blot dry.
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4
With a pestle in a mortar or in a small bowl, mash together the garlic, salt, pepper, and chopped cilantro.
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5
Coarsely chop two of the soaked chiles de arbol and add them to the garlic mixture with the lime juice.
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6
Arrange the tuna steaks in a baking dish just large enough to hold them, and pour the marinade over the fish.
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7
Marinate in the refrigerator for 20 minutes, turning once.
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8
If you are using mesquite chunks, build a brisk fire.
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9
If youre using a charcoal or gas grill, preheat to high.
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10
Toss 1/2 cup of the mesquite chips on the coals.
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11
To make the salsa, grill the tomatoes until the skins are dark and blistered, 8 to 10 minutes, turning with tongs.
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12
Thread the onion and garlic onto a skewer and grill until lightly browned, 4 minutes per side.
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13
Transfer the tomatoes, onion, and garlic to a plate and let cool.
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14
Scrape any really burnt bits off the tomatoes.
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15
Drain the remaining chiles de arbol and tear them into pieces.
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16
(For a milder salsa, discard the seeds.)
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17
Combine the chilies, tomatoes, onion, garlic, cilantro, and lime juice in a blender and puree until smooth.
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18
Add salt, pepper, and lime juice to taste; the salsa should be highly seasoned.
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19
Oil the grill grate.
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20
Toss the remaining 1 cup of mesquite chips (if using) on the charcoal or in the smoker box of a gas grill.
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21
Grill the tuna until its cooked to taste: about 3 minutes per side for medium-rare.
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22
(Thats how I like my tuna.)
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23
Warm the tortillas on the grill.
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24
(Youll need about 20 seconds per side.)
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25
Serve the tuna with the salsa and tortillas.
