Smoked Tuna
Cooking time215 Portions4
Tender smoked tuna is an easy way to turn inexpensive albacore loins or steaks into an elegant appetizer or a flavorful ingredient for salads, pasta, and sandwiches. The fish is brined, patted dry and gently smoked at low temperature to keep the flesh moist and silky.Caloric content: 216kcal
Ingredients
Prepare the brine
In a medium bowl dissolve 480 ml water with 60 ml kosher salt and 60 ml sugar. Submerge thawed or fresh tuna completely in the brine, cover and refrigerate for 2–3 hours.
Preheat the smoker
Set up your smoker for indirect heat and preheat to 90–95°C following the manufacturer's instructions. If your unit has a super-smoke or enhanced smoke mode, use it for a stronger smoke flavor.
Rinse and dry
Remove the tuna from the brine, rinse quickly under cold water, then pat very dry with paper towels. Place on a rack for a few minutes to allow the surface to air-dry.
Oil and set thermometer
Lightly coat the fish with 1 tbsp vegetable oil to prevent sticking and, if desired, sprinkle the dry spice blend. Insert a probe thermometer and set the alarm about 5°C below your target finishing temperature.
Smoke to doneness
Place the tuna in the smoker and cook to an internal temperature of 50°C for medium-rare or 55°C for medium. Avoid exceeding 60°C to prevent drying out. At 90–95°C expect about 1.5–2 hours, depending on thickness.
Rest and serve
Remove the tuna from the smoker and rest for 5–10 minutes, then flake with a fork or slice. Serve immediately or chill for use in salads, sandwiches and dips; the fish can also be preserved for longer storage if desired.
Serve smoked tuna warm or chilled: in salads, sandwiches, dips, or as part of a charcuterie board. Store in an airtight container in the refrigerator for up to 5 days. You can vary the wood (apple, cherry or alder) or add dried herbs or citrus zest to change the flavor profile.
