Outlaw Smoked Tuna Steaks
Ingredients:
4
to 6 Tuna steaks, approximately 1 inch thick
2 TBS. kosher or sea salt
2 TBS. light brown sugar
1/4 cup extra virgin olive oil
Lemon pepper seasoning
2 tsp. garlic powder
2 Fresh Lemons (Cut into
wedges and serve on the side)
Recommended Wood:
Apple
Directions:
Coat the tuna
steaks liberally with salt and sugar on all sides.
Place in a sealed container or
zip bag and refrigerate from 4 hours to overnight.
Remove streaks from the refrigerator about 30 minutes to an hour before placing in
the
smoker to allow them to warm up.
Preheat the smoker to 200°F.
Remove the tuna steaks to a clean
surface and wipe off most of the dry brine.
Coat both sides with Olive Oil.
Sprinkle lightly with lemon pepper seasoning, and garlic powder.
Place the tuna steaks directly on the
smoker rack or prepare a pan with a rack inside to save on cleanup.
Place the tuna in the smoker and smoke
for 1 hour.
After 1 hour, check the internal
temperature.
You are looking for an internal
temperature of 140 to 145 degrees.
Continue to smoke, checking
temperature about every 20 to 30 minutes. Be careful not to over cook. Tuna can
dry out quickly.
A spritz bottle with some liquid such as cola, white wine, chicken broth,
honey/water or just plain water will all work fine.
Cook time should take approximately 60 to 90 minutes depending on
the
smoker, steak
size and temperature.
Remove to a cutting board to rest for
just a few minutes.
Serve with
the
fresh lemon wedges.
