Smoked Tuna
Smoked Tuna is a lean fish that is full of smoky flavor and easy to make. Serve it over salads, dips and more for a delicious meal idea.
Servings: 4
Calories: 407kcal
Ingredients
- 2 pounds fresh tuna steaks about 1 inch thick
- 2 tablespoons olive oil
- Dry Rub:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat the smoker to 225° Fahrenheit.
- In a small bowl, mix all dry rub ingredients.
- Pat tuna steaks dry with paper towels. Brush with olive oil on all sides.
- Apply the dry rub evenly to all sides of the tuna steaks, pressing gently to adhere.
- Let the seasoned tuna rest at room temperature for 30 minutes.
- Add wood chips to the smoker.
- Place tuna steaks on the smoker grates and smoke for 1-2 hours, or until the internal temperature of the tuna reaches 125° for medium-rare.
- Remove from the smoker and let rest for 5 minutes before serving.
- Then the tuna steak is ready to serve and enjoy!
Notes
Keep a close eye on the internal temperature. Tuna can quickly go from perfect to overcooked. It’s best served medium-rare. Overcooking can lead to dry, tough fish.
Cherry or apple wood work well with tuna without overpowering it.
Let the tuna rest for 5 minutes before slicing to maintain moisture. Slice the tuna thinly across the width of the steak for the best texture.
Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 407kcal | Carbohydrates: 4g | Protein: 54g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 86mg | Sodium: 673mg | Potassium: 645mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 5121IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 3mg
