Smoked Tuna Steaks

How to Make Smoked Tuna Steaks

1. 1

   Step 1: Dry-brine the tuna

   Pat the tuna steaks dry with paper towels. Mix the kosher salt and brown sugar and lightly coat both sides of each steak; this quick dry-brine firms the surface and balances the smoky flavor. Let the steaks rest on a rack in the refrigerator for 15–20 minutes, then blot off any excess moisture before proceeding.

   For this step

   • 4 6–8 oz steaksTuna steaks (6–8 oz each)
   • 2 tspKosher salt
   • 2 tbspLight brown sugar
   
2. 2

   Step 2: Season and oil

   Lightly brush each steak with olive oil and season with freshly ground black pepper just before placing on the smoker; no extra salt is needed if you prefer a milder cure. The oil helps smoke adhesion and promotes a glossy finish while the pepper adds a bright bite.

   For this step

   • 1 tspFreshly ground black pepper
   • 1 tbspOlive oil
   
3. 3

   Step 3: Smoke the tuna

   Preheat your smoker to 225°F (about 107°C) and add a load of mild wood chips (alder, apple, or cherry work best). Place the steaks on the grates and smoke until the internal temperature reaches 115–120°F (46–49°C) for rare to medium-rare, about 20–30 minutes depending on thickness; expect up to 40 minutes for very thick steaks. Use a probe thermometer to avoid overcooking — tuna is best left pink inside.

   For this step

   • 2 cupsMild smoking wood chips (alder, apple or cherry)
   
4. 4

   Step 4: Rest and finish

   Remove the steaks from the smoker and let them rest for 5–8 minutes to allow carryover cooking and juice redistribution. Squeeze fresh lemon over the steaks and sprinkle with chopped parsley to add brightness and color.

   For this step

   • 1 pieceLemon (for squeezing)
   • 2 tbspFresh parsley, chopped
5. 5

   Step 5: Slice and serve

   Slice the tuna across the grain into 1/4–1/2-inch slices and arrange on warmed plates. Serve simply with extra lemon wedges, or alongside a green salad, grilled vegetables, or crusty bread for a complete meal.
   

1. Pat the tuna steaks dry with paper towels. Mix the kosher salt and brown sugar and lightly coat both sides of each steak; this quick dry-brine firms the surface and balances the smoky flavor. Let the steaks rest on a rack in the refrigerator for 15–20 minutes, then blot off any excess moisture before proceeding.
2. Lightly brush each steak with olive oil and season with freshly ground black pepper just before placing on the smoker; no extra salt is needed if you prefer a milder cure. The oil helps smoke adhesion and promotes a glossy finish while the pepper adds a bright bite.
3. Preheat your smoker to 225°F (about 107°C) and add a load of mild wood chips (alder, apple, or cherry work best). Place the steaks on the grates and smoke until the internal temperature reaches 115–120°F (46–49°C) for rare to medium-rare, about 20–30 minutes depending on thickness; expect up to 40 minutes for very thick steaks. Use a probe thermometer to avoid overcooking — tuna is best left pink inside.
4. Remove the steaks from the smoker and let them rest for 5–8 minutes to allow carryover cooking and juice redistribution. Squeeze fresh lemon over the steaks and sprinkle with chopped parsley to add brightness and color.
5. Slice the tuna across the grain into 1/4–1/2-inch slices and arrange on warmed plates. Serve simply with extra lemon wedges, or alongside a green salad, grilled vegetables, or crusty bread for a complete meal.