Smoked Tuna with Aioli Sauce

2 lbs. fresh tuna steaks (swordfish or shark can be substituted)
1 c. teriyaki sauce
3 pieces whole ginger
3 cloves garlic, chopped
1 Tbsp. lemon juice
2 Tbsp. lime juice
2 Tbsp. mesquite chips (alder, apple, hickory, etc. can be used).

Mix the teriyaki, ginger, garlic, lemon and lime juice and marinate for 2 hours. Smoke for 14 minutes on medium low heat. To brown the fish, grill the tuna for 2 minutes on each side. Or run it under the broiler. Serves 4.

For stovetop smoking: sprinkle wood chips in the center of a big skillet or a roasting pan. Place a drip tray on top of the wood chips.  Place a food rack on top of the drip tray. Place on gas or electric burner with the lid off. When the wood begins to smolder, place the food on the food tray, close the lid and start the cooking time.

 Aioli Sauce
4 garlic cloves, chopped
2 egg yokes
½ tsp. salt
1 Tbsp. lemon juice
1 c. olive oil

Place all of the ingredients, with the exception of the olive oil in a blender. Turn the blender on low speed and pour the olive oil in very slowly. If you like a thicker sauce, use less olive oil.