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1
Shape a large piece of aluminum foil into a bowl shape.
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2
Submerge the wood chips in water for at least 15 minutes, then drain them and put them in the foil 'bowl'.
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3
If you are using a gas grill turn 1 side to high and leave the other side off.
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4
Put the tomatoes on the side of the grill that is off and put the foil bowl full of wood chips on the heated side.
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5
Close the lid and smoke for 45 minutes.
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6
Cook's Note: If using a charcoal grill do the same technique but put the foil directly on top of the hot coals.
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7
Indoor method: Put the soaked wood chips in the bottom tray of a stovetop smoker.
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8
Heat over medium-high heat until the chips begin to smoke.
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9
Put the tomatoes, over the wood chips in the smoking tray, and then cover the smoker.
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10
Reduce the heat to medium-low and smoke for 15 minutes.
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11
When the tomatoes are done, put them in a large mixing bowl to cool slightly.
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12
Peel the skins from the tomatoes and discard.
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13
Add the tomatoes to a blender and blend on high until smooth, 1 to 2 minutes.
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14
Heat 1 tablespoon of the oil in a medium saucepan over medium heat and add the garlic and shallots.
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15
Saute until softened, about 4 minutes.
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16
Stir in the tomato puree and simmer until slightly thickened, 20 to 25 minutes.
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17
Season with salt, and pepper, to taste.
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18
Let the tomato mixture cool for about 5 minutes, then add it to a blender and mix until smooth.
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19
Strain through a fine sieve into a bowl and set aside.
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20
In a coffee grinder, grind the chiles and quinoa into a powder.
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21
Season the tuna steaks with salt and pepper, to taste, and then toss them in the chile dust.
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22
In a large heavy bottom skillet over high heat, add 3 tablespoons olive oil and heat until smoking hot.
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23
Sear all 4 sides of the tuna steaks making sure cooking time is even for all sides, about 30 seconds per side.
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24
While the grill is still hot, coat the whole scallions with remaining olive oil, and season with salt and pepper, to taste.
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25
Grill for about 1 minute on each side.
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26
Indoor method: Char the scallions on a lightly oiled grill pan or under a broiler.
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27
To serve, spoon some tomato puree onto each serving plate.
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28
Slice the tuna and arrange on the plates, garnished with grilled scallions.
