Smoked Tuna Recipe with Smoky Dip
This simple recipe will give you delicious smoked tuna steaks with a smoky dip full of subtle flavors.
Equipment
- Pellet grill or electric smoker
- Wood chips (cherry wood)
- Meat thermometer
- Large bowl
- Paper towels
- Sealed container
- Serving plate
Ingredients
- 2 yellowfin or ahi tuna steaks
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 tsp hot sauce
- 1/4 cup white wine
Smoke flavor
- Smoky dip:1/2 cup cream cheese
- 1/4 cup heavy cream
- 2 tbsp tomato paste
- 1 jalapeno pepper chopped
- 1 red bell pepper chopped
- 1/4 cup chopped red onion
- 2 green onions sliced
- 1 tbsp fresh lemon juice
- 1 tbsp lime juice
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh rosemary chopped
- 1/2 cup shredded cheddar cheese
Instructions
- First thing you need to do is to prepare the dry brine for the tuna. Mix 1/4 cup of salt and 2 tbsp of brown sugar in a bowl. Rub the mixture on both sides of the tuna steaks and let them sit for 1 hour at room temperature.
- Rinse the tuna steaks with cold water and pat them dry with paper towels.
- In a large bowl, mix together the soy sauce, olive oil, garlic powder, black pepper, Worcestershire sauce, liquid smoke, hot sauce, white wine, and smoke flavor.
- Place the tuna steaks in the bowl and make sure they are coated with the marinade. Let them sit in the fridge for at least 1 hour.
- Preheat your pellet grill or electric smoker to 225°F. Add cherry wood chips to the firebox or smoking chamber.
- Place the tuna steaks on the grill grates and smoke them until they reach an internal temperature of 125°F (medium-rare) or 135°F (medium), about 1-2 hours.
- While the tuna is smoking, prepare the smoky dip. In a bowl, mix together the cream cheese, heavy cream, tomato paste, jalapeno pepper, red bell pepper, red onion, green onions, lemon juice, lime juice, parsley, rosemary, and cheddar cheese. Mix well and chill in the fridge until ready to serve.
- Once the tuna steaks are done, remove them from the grill and let them rest for 5 minutes.
- Slice the tuna into small pieces and arrange them on a serving plate. Serve with the smoky dip on the side.
Notes
- You can use any type of tuna for this recipe, but yellowfin or ahi tuna are the best choices.
- Make sure to use a meat thermometer to check the internal temperature of the tuna steaks to avoid overcooking.
- You can adjust the smoking time and temperature based on your personal preference and the equipment you are using.
- If you don't have a pellet grill or electric smoker, you can use a charcoal chimney with cherry wood chips to create a smoking rig.
- The smoky dip can be stored in a sealed container in the fridge for up to 3 days.
- This smoked tuna recipe pairs well with a leafy green salad and a slice of tomato.
The brine mixture can be adjusted based on your personal preference. You can add some pale ale or other spices to the brine for extra flavor.
To avoid a fishy smell in your house, it's recommended to do the smoking process outside.
The key to getting the best smoked tuna is to create a good pellicle (a tacky surface on the meat that helps it hold the smoke flavor) and to control the temperature of your fire.
This recipe provides 4 servings and provides approximately 50% of your daily values of protein.
YOUR OWN NOTE
Nutrition
Calories: 325kcalCarbohydrates: 14gProtein: 26gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 63mgSodium: 1058mgPotassium: 515mgFiber: 2gSugar: 10gVitamin A: 3474IUVitamin C: 51mgCalcium: 146mgIron: 2mg
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