Smoked Tuna
Delicious smoked ahi tuna steaks, prepared in an easy wet brine and cooked low and slow over oak wood. Discover how to smoke tuna with our easy hot smoked fish recipe.
Servings: 2
Equipment
- oak smoking wood
Ingredients
- 2 ahi tuna steaks
- 1 tbsp olive oil
- ½ tsp fresh ground pepper
Brine Solution
- 4 cups cold water
- ⅔ cup brown sugar
- ¼ cup kosher salt
Instructions
Brine
- Pour brine ingredients into small brining bucket or container. Place the tuna steaks in the brine solution, ensuring they are submerged.
- Set bucket/container in the refrigerator for 60 minutes
- Once brined, remove tuna steaks from the brine. Rinse with cold water and pat dry with paper towels.
- Leave the steaks to dry on a wire rack while you prepare the smoker and get it up to temperature.
Smoke
- Fire up smoker to 250℉ (120°C)
- Coat both sides of the tuna steak with a light brushing of olive oil. Just enough is needed to ensure that the ground pepper will stick while smoking. Sprinkle with ground pepper to taste.
- Place your tuna steaks on your smoker grates (tuna can be smoked directly on the smoker grate or in a grill basket). Close door/lid and smoke to an internal temperature of 145℉ (62℃), about 45-60 minutes.
- Once cooked, serve immediately and enjoy!