Smoked tuna is firm, meaty and full of flavor. A soy and brown sugar brine seasons the steaks, and mild wood keeps the smoke in check. Eat it warm with rice or flake it cold into the best tuna salad you've had.
The recipe
Ingredients
- 2 lb tuna steaks (yellowfin or albacore), 1 to 1 1/2 inches thick
- 4 cups cold water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp coarse black pepper
- 1 tbsp olive oil, for brushing
- Smoking wood: alder, cherry or a light oak (chips, chunks or pellets)
Steps
- Keep the tuna in the fridge at 40°F or below until brining. Thaw frozen steaks in the fridge or in sealed bags under cold water.
- Stir the water, salt, brown sugar, soy sauce and garlic powder until dissolved.
- Add the tuna, cover and refrigerate 2–4 hours. Use the shorter time for 1-inch steaks.
- Rinse the steaks under cold water and pat dry.
- Set the steaks on a rack over a sheet pan. Refrigerate uncovered 1–2 hours, until the surface looks dry and tacky. This is the pellicle.
- Heat your smoker to 200–225°F with alder, cherry or a light oak.
- Brush the steaks lightly with olive oil and season with pepper. Place them on an oiled grate.
- Smoke until the center of the thickest steak reaches 145°F on a thermometer, about 1–2 hours.
- Serve warm, or cool the tuna and refrigerate it within 2 hours.
Why this works
Tuna is lean and dense, so it can dry out if you rush it. The brine adds salt and moisture, and the low smoker heat cooks the steaks gently. A light coat of oil keeps the outside from getting tough.
About doneness
Restaurants often sear tuna and leave the middle rare. This recipe is different. It is hot-smoked to 145°F, the FDA safe temperature for fish, so the tuna is cooked through and flakes like high-end canned tuna. That's exactly what you want for salads and dips. Read hot vs. cold smoking fish to see why we stick with fully cooked fish at home.
Buy it fresh and keep it cold
Tuna can build up histamine if it warms up after it's caught, and cooking does not remove it. Buy from a seller you trust and keep the steaks cold until they go into the brine.
Best wood
Tuna has a stronger flavor than trout or whitefish, but heavy smoke still covers it up. Alder and cherry are safe picks. A little oak works too. See the wood pairing chart.
How to tell it's done
Use a meat thermometer in the center of the thickest steak. At 145°F the flesh turns opaque and pale and flakes with a fork. Check early, since thinner steaks finish fast.
Make ahead / storage
Refrigerate smoked tuna at 38°F or below and eat it within about 1–2 weeks. Freeze it for longer. If you vacuum-seal it, keep it in the fridge or freezer only, never at room temperature.
Serving ideas
- Smoked tuna salad: flake with mayo, celery, red onion and lemon.
- Rice bowl: serve warm over rice with cucumber and a drizzle of soy.
- Dip: mix into cream cheese, the same way as our smoked whitefish dip.
For more ideas, see the best fish for smoking and how to smoke fish. Want a richer fish? Try smoked black cod.
Keep reading
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