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This smoked tuna will melt in your mouth after you sink your teeth into it. The meat is very soft, and sure to please even the pickiest of palates. Eat these alongside some steamed vegetables for an excellent meal.
Estimated Smoke Time:
Charcoal, Soaked Wood Chips
- 4 (10-oz.) tuna steaks
- 2 quarts water
- 2/3 cup coarse kosher salt
- 1/2 cup firmly packed brown sugar
- 5 bay leaves, crumbled
- 2 tsp. fresh lemon juice
- Vegetable oil
- 2 tsp. coarsely ground black peppercorns
- 4 cups dry white wine
1 Put the tuna steaks in a zip lock bag, preferably a heavy duty one. Mix together water, salt, brown sugar, bay leaves, and lemon juice. Pour this over the tuna steaks. Zip the bag up and store in the fridge for 3 hours. Turn the bag over every half hour.
2 Take the tuna steaks out of the brine. Rinse them and pat them dry. Allow them to sit on an air rack for half an hour. Brush each side of the tuna steaks with vegetable oil. Also, pat a little bit of pepper onto the fillets as well.
3 Place your tuna steaks inside the smoker and close the lid.
4 Once the tuna is done, serve with some choice sides.
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