Are you tired of red meat on the barbecue? Would you like something different, like white meat? Grilled tuna, a great freshwater fish, a great source of high amount of protein vitamins while also a very low fat content.
It is very common around the world as a canned tuna.
There are different types of that fish, you have to know that canned tuna is different from a tuna steak. These are two completely different types.
Tuna steak is the high quality type, you can find it at a good restaurant. A grilled tuna steak is a fish that’s different from the canned one.
Tuna is obviously great for smoking. The process of preparing and cooking is very similar to most other fishes.
How to prepare smoked tuna steaks
- 1First you have to choose the right type. For tuna smoking the best will be Ahi Tuna or Yellowfin tuna, it’s the highest quality tuna that you can buy. It is perfect for smoking and grilling.
- 2Then prepare a simple brine, use warm water, salt, sugar and citrus skin. Leave your tuna in the brine preferable for one night ( alternatively for about 6 hours ).
- 3After your fish has spent few hours in the brine, then got fried. You can get to the grilling.
Before smoking, carefully flush your fish, that way you’ll remove the excess salt lumps that might get there from the brine. If you don’t do it, you have to get prepared for your fish being much saltier.
The next step - How to smoke Tuna
Placing the fish, on cold barbecue rack for example. You have to do this to dry the fish. This process takes about an hour.
Heat up the smoker, then add wood chips. The best will a sweet kind, like apple or cherry. It will make the smoked tuna taste much better.
Your task is to heat up the barbecue to about 190 degrees F. Fishes are smoked at lower temperatures.
Below you’ll find the approximate time of smoking depending on the weight.
Your smoked tuna will be ready when it reaches the internal temperature of about 140 degrees.
The last stage will be serving your tuna on a plate.
The process of smoking a tuna is a little time-consuming, but very simple.