Red Quinoa-Crusted Tuna With Smoked Tomato Puree

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4 medium tomatoes, halved and cored

5 tablespoons olive oil, divided

3 small cloves garlic, sliced very thin

1 large shallot, sliced very thin

Salt and freshly ground black pepper

2 dried chiles de arbol

1/3 cup red quinoa

4 thick tuna steaks (about 4 to 5 ounces each)

8 whole scallions

Special equipment: Outdoor grill, 6-ounces apple wood chips, for smoking

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