Pat dry and place on a greased wire rack set over a baking sheet. Ingredients. Nonstick cooking spray or olive oil, for greasing. 4. Return the fillets on the rack to the refrigerator for 30-40 minutes. 5. When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. Combine dry rub ingredients in a small bowl and then liberally sprinkle rub on all sides of the tuna steaks. Place tuna steaks directly onto the grill grate of a preheated smoker. Smoke the tuna steaks at 225°F until the internal temperature reaches 125°F. This will approximately be 40 to 60 minutes.
Smoked Tuna Dip Recipe Southern Residential LeasingSouthern Residential Leasing
I always serve the smoked tuna with some grilled squash, and tomatoes. A leafy green salad, and some garlic bread. Compliment your meal with a moscato wine, a pale ale, or just a lemon-lime sparkling water.. We smoked some yellow fin tuna yesterday, using your brine recipe, brining for 3 hours, smoked for 2 hours. It was absolutely delicious. Step 1: Curing the Tuna Steaks. In a large ziplock bag, add tuna along with all the curing ingredients. Massage to combine. Place in refrigerator to brine for 6 hours. Remove the fillets from the brine and rinse thoroughly under cool water. Pat dry and place on a greased wire rack set over a baking sheet. 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! Near the end of the cooking time, we will increase the pellet grill's temperature to 225°F. This temperature change positively impacts the smoking process. The temperature change causes a delectable flaky texture in the tuna fillet. Both temperatures will properly cook the tuna. The main difference will be the texture of the finished product.
Smoked Tuna Belly
Step 2. Place tuna steaks in a large heavy-duty zip-top plastic bag. Stir together 2 quarts water and next 4 ingredients; pour over steaks. Seal bag; chill 3 hours, turning bag occasionally. Step 3. Remove steaks from brine. Wash and pat dry. Place on a rack to air dry 30 minutes. Brush with vegetable oil. Place the bag in the refrigerator for 1-2 hours. Preheat your pellet grill to 250°F with mesquite or hickory pellets in the hopper. Remove tuna from the bag and rinse under cold water then pat dry. Rub olive oil all over the tuna steaks and season both sides with fresh cracked black pepper.
