This recipe may seem simple, but it is, in fact, genius! I like to grill eight fish steaks even when I’m just making dinner for four so I can combine the leftover fish and rémoulade sauce the next day to make tuna salad sandwiches or tuna melts. For tuna salad, mix equal parts leftover grilled tuna and rémoulade sauce. Serve with a mixed green salad and grilled bread for a quick, stress-free dinner. — Curtis Stone, Good Food, Good Life.
2 cups mesquite or apple wood chips, soaked in cold water for 1 hour
Smoker wood chip box or a 13-by-9-inch aluminum foil pan (if using a gas grill)
MAKE-AHEAD: The rémoulade sauce can be made up to 3 days ahead, covered, and refrigerated. Any remaining grilled tuna can be covered and refrigerated up to 1 day to enjoy as leftovers.
In a medium bowl, whisk the aïoli, crème fraîche, scallions, capers, tarragon, lemon zest, lemon juice, and garlic together. Cover and refrigerate while preparing the tuna.
To cook the tuna, prepare a grill for high heat:
For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner.
For a charcoal grill, sprinkle the drained wood chips over the hot coals.
Coat the tuna with the oil and sprinkle with salt and pepper. When you see the wood chips beginning to smoke, set the tuna on the grill grate over the wood chips, close the lid, and grill the tuna until it feels flaky on the outside but is still medium-rare when pierced in the thickest part with the tip of a small knife, about 3 minutes per side. Using a metal fish spatula, transfer the tuna to plates or a platter and let stand for at least 3 minutes.
Serve the tuna hot or cold with the rémoulade sauce.