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.
