Smoked Tuna Fillet with Mango Chow and Mustard Dip

Season the tuna or salmon with garlic powder and salt. Rub with the pepper powder quasi cover with a pepper film.

Smoking according to the original recipe: Put the tuna on the grill and smoke for 1 to 1 1/2 hours, depending on the thickness of the fish. It should be medium pink and just warm.

Smoking according to Kaba: Put the tuna in the table smoker form, before 2 tbsp.

Smoking flour in the bulge form. Put aluminum foil over it to catch the liquid. Smoke the tuna for 20 minutes on a low burner. It will of course not be as raw as in the original recipe.

Mango Chow:

Stir mango julienne with the garlic, habanero, salt and cilantro in a baking bowl. Cover and refrigerate until heated through.

Mustard Dip:

In a food processor, blend egg yolks and mustard. Blend in vinegar, salt, pepper and juice of one lemon. With the mixer running continuously, pour in the oil drop by drop and stir the dip until creamy. Now accurately incorporate the Dijon mustard Provence, ketjap manis, double cream, garlic and pepper. The whole should form a nice emulsion.

Cut tuna into slices and spread the slices on the plates in a fan shape. Form mango chow in the center, mustard dip on the sides.

Add 2 lime wedges and lime leaves each and a small chili , onions as garnish. While you can definitely enjoy the lime juice, you should keep your hands off the Thai. The dish is so spicy, d

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