Description
Make your tuna a smoky masterpiece with this recipe that blends traditional smoking methods with modern flavors.
This smoked tuna recipe works great with hot and cold smoking methods. You’ll get tender, flavorful results every time. The brine will give a moist texture while smoking adds rich, complex flavors to the fish.
Ingredients
Scale
- 1–2 pounds tuna steaks (albacore or yellowfin).
- 2 cups water.
- 1/4 cup kosher salt.
- 1/4 cup brown sugar.
- 2 tablespoons olive oil.
- Optional aromatics:
- Citrus zest (orange and lemon)
- Fresh ginger
- Black peppercorns
Instructions
- Prepare the Brine
- Mix water, salt, and brown sugar in a medium bowl.
- Stir until everything dissolves.
- Add your chosen aromatics.
- Brine the Tuna
- Put tuna in the brine solution.
- Keep in refrigerator for 2-3 hours.
- Watch the brining time to avoid over-salting.
- Prepare for Smoking
- Take tuna out of brine and rinse with cold water.
- Pat really dry with paper towels.
- Let it sit until it reaches room temperature.
- Set Up Your Smoker
- Heat smoker to 180-200°F for hot smoking.
- Add wood chips (apple, cherry, or alder work best).
- Check your ventilation.
- Smoking Process
- Set tuna on the grates.
- Smoke for 1½ to 2 hours.
- Cook until internal temperature reaches 125°F for medium-rare or 145°F for well-done.
Notes
- A meat thermometer helps track internal temperature accurately.
- Apple, cherry, or alder wood chips give mild, complementary flavors.
- Keep smoked tuna in an airtight container in the fridge for up to 5 days.
- Keep away from direct heat to prevent drying.
- Prep Time: 10 minutes
- Brine Time: 2 hours
- Cook Time: 30 minutes
- Category: Smoked
- Method: Smoking