Smoked Tuna Steaks

This smoked tuna steak recipe sits between a delicate sashimi and a hearty steak — it keeps the center glossy and pink while adding a whisper of smoke that complements tuna's natural meaty flavor. A quick dry-brine of kosher salt and light brown sugar firms the surface and builds a savory-sweet layer that takes smoke beautifully without masking the fish. Using mild woods like alder, apple, or cherry gives a fruit-forward smoke that plays nicely with a squeeze of lemon and fresh parsley, resulting in a profile that’s bright rather than heavy.

It’s a practical technique for cooks who want a restaurant-style seafood main without tending an all-day smoker: low-and-slow at 225°F for 20–40 minutes depending on thickness, with a tight internal temp target of 115–120°F. The method is forgiving because you’re preserving tuna’s pink center, so it’s great for weeknight entertaining, a summer backyard meal, or any time you want seafood that slices like a steak. Slice across the grain and serve immediately to showcase the contrast between the smoky exterior and tender interior.