Blend all the marinade ingredients until smooth and reset the fish steaks in the mix for about 1 hour. Meanwhile soak the wood chips in warm water and drain. Preheat the grill to maximum (if gas) or until the charcoals are white in colour and very hot. Scatter a handful of damp chips over the coals until the chips are smoking then cover with the kettle lid and then grill the tuna about 6 inches above the coals, for about 4 minutes each side, basting with the marinade once when turning the steaks over and seasoning. When ready, the fish should be brown outside and have a pink centre.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 179 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 155.4mg||5 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 179
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