Smoked Tuna-Pastrami with Mango Chow and Creole Mustard Sauce

[JOH]

Makes: 6 servings

Ingredients:

* 2 pounds 2 ounces fresh tuna loin
* 2 tablespoons garlic powder
* 1 tablespoon salt
* 2 tablespoons freshly ground black pepper
* handful each mesquite and hickory chips

Mango Chow:

* 4 medium-sized half-ripe mangoes, peeled and cut in a fine julienne
* 2 garlic cloves, minced
* 1 Madam Jeanet pepper, seeded, and finely diced or shredded
* 1 teaspoon salt
* 2 tablespoons chopped fresh cilantro

Mustard Sauce:

* 1 egg yolk
* � teaspoon French's mustard
* 1 teaspoon salt pinch freshly ground white pepper
* 1 tablespoon Roland white wine vinegar
* juice of lemon
* 1/3 cup vegetable oil
* 5 ounces French's creole mustard
* 1 teaspoon Conimex ketjap mains
* 1 garlic clove, finely chopped
* pinch freshly ground black pepper
* 1 cup heavy cream

Garnish:

* 2 limes, each cut into 6 equal wedges
* 6 lime leaves
* 1 small red onion, cut into thin rings
* 6 small chili peppers

Method:
Season tuna with garlic powder and salt. Thoroughly coat outside of tuna with freshly ground pepper coating it with a "film" of pepper. Place tuna on rack on tightly-closed smoker set at cold smoke and smoke for 1-1� hours depending on thickness of fish; should be medium-pink and just warm.
(Follow manufacturer's instructions carefully for smoking procedure; all smokers are not the same.)

While tuna is smoking, mix together mango, garlic, Madam Jeanet, salt and cilantro in bowl. Cover and allow to rest in a cool place to develop flavor.

All ingredients for sauce must be at room temperature. In bowl, mix egg yolk with mustard. Add salt, freshly ground pepper, vinegar and lemon juice. Add oil, drop by drop, whisking until sauce is creamy and all the oil is absorbed. Blend in creole mustard, ketjap manis, garlic, and freshly ground pepper until all ingredients are completely mixed in. Add cream, blending until sauce is smooth.

Slice tuna carefully and arrange in slices in a fan pattern on individual plates. Place mango chow in center of plate and creole sauce on the side.

Garnish.