Smoked tuna is a popular component of sushi dinners.
Smoked tuna is a heart-healthy and tasty main dish that can be served in sushi or as a steak along with any of your favorite side dishes. You must brine the tuna before smoking it, or soak it in liquid and seasonings, which adds flavor and helps keep the tuna's texture moist and juicy. There are many seasonings you can use in your brine, so be sure to pick your favorite recipe for the brine.
Instructions
1. Brine the tuna in the glass bowl by soaking it for at least an hour up to overnight in the brining mixture.
2. Soak the wood chunks in water for about 30 minutes, which is best to do less than an hour before you start smoking your tuna. Soaking the wood chunks will make them smoke, rather than burn, once they are on the charcoal.
3. Fire up charcoal in your smoker and let burn for 15 to 20 minutes, until the coals are white and hot. Drain the wood chunks and place them on top of the charcoal. Fill the smoker's water pan with water, and spray cooking spray on the smoker's cooking rack.
4. Remove the tuna from the mixture and discard the excess liquid. Place the steaks on the rack and cover the smoker with its lid. Let smoke for 3 to 4 hours until the fish is flakey.
5. Remove the fish from the smoker and verify that it has an internal temperature of at least 140 F before serving.
Tags: wood chunks, Smoked tuna, your favorite
