4 tuna steaks, each approximately 1 inch thick
¼ teaspoon coarse salt
¼ cup peanut oil
Juice and zest of 1 lemon
2 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh mint
1 Tablespoon creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon minced fresh ginger
2 garlic cloves, minced
Lemon wedges for garnish (optional)
In a food processor, process the paste ingredients to a thick puree. Rub the paste over the tuna steaks. Wrap the tuna in plastic and let it sit at room temperature for 30 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F. In the kitchen, warm a skillet over high heat and sprinkle in the salt. Add the steaks and sear them quickly on both sides. Transfer the steaks to the Hasty-Bake. Cook them until medium rare (still a pink tint to its warmed through interior, an internal temperature of 130 to 135°F), about 15 minutes. Avoid overcooking the tuna. Serve hot, garnished with lemons if you wish.