To date I had only eaten canned Tuna and never gave fresh Tuna much of a thought. After smoking some fresh Tuna I look forward to experiencing this delicacy more often using varied recipes. Found the smoked Tuna to be a tad less moist than smoked Salmon but none the less exquisite!!
Received two thick filets of fresh Tuna from a friend at MAK Grills and decided to smoke the Tuna using a simple time honored recipe which I've used many times for Salmon. Due to it's thickness I chose to slice the filet in half and cut into even sized pieces.
Marinated the fresh Tuna in a gallon sized ZipLoc bag using Mr Yoshida's Sweet Teriyaki Original Gourmet Marinade & Cooking Sauce for 4 hours in the refrigerator making sure to rotate the Tuna hourly to ensure even application.
Patted the marinaded Tuna dry with a paper towel before drying the Tuna, uncovered, in the refrigerator for at least one hour until the surface of the fish became dry and matte-like to the touch.
Preheated the Green Mountain Grill Davy Crockett to 180ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets. Smoked the Tuna at 180º for an hour and then increased the pit temperature to 250ºF until the internal temperature of the Tuna reached 145ºF.
The Money $Shot$ ... Scrumptious - to say the least!!
PZ
That looks perfect, Pete!
smokerpete
Thanks PZ. I thought maybe it would have turned out dry but I was pleasantly surprised. Still have a second filet in the freezer.
Jeffrey Pikarski
I like my tuna rare-medium rare so I smoked at 150°for an hour,then heated to 400 and gave tuna a 30 second sear on each side. Came out perfect,and flavor from marinade was wonderful!
John W
Did these following your temps at 180F for an hour and then up to 250F, I stopped at internal temp of 135F and was great! I didn’t have time to marinade but used a rub on them called Uncle Steve’s Gator Shake. Good flavor, kicked it up a notch with a dipping sauce of 50% soy sauce and 50% sriracha. Delicious!