I love smoking fish at home—it feels rustic, hands-on, and the results are always rewarding. Tuna is one of the easiest seafood options to try if you’re new to smoking. It’s firm enough to hold up on the smoker but soaks in flavors beautifully.
Whenever I make these smoked tuna steaks, they remind me of summer cookouts with friends, or lazy Sundays when I want something special but not fussy. It’s that kind of dish—easy, reliable, and always a crowd-pleaser.
Why I Keep Coming Back to This Recipe
What I love most about smoking tuna is how quick and straightforward it is compared to big cuts of meat. You don’t need to babysit it for half a day. A simple brine, a bit of patience, and you’re done.
Tuna steaks are also forgiving. Even if you’re new to smoking, you don’t have to worry too much about them drying out—especially with that flavorful brine. I’ve had a few times where I lost track of the smoker’s heat, and it still turned out great.
This is one of those recipes that’s perfect when you want something a little different on the weekend but don’t want to stress over it.
Ways I Love to Serve Smoked Tuna
Sure, you can just serve these steaks straight off the smoker with a simple side or salad, but there are so many more ways to use them.
I love flaking smoked tuna into a fresh green salad—it’s a brilliant way to make lunch feel special. Another favorite is piling it onto crusty bread with a bit of mayo and sliced tomatoes for a smoked tuna sandwich.
My kids especially like it when I mix it into a creamy smoked tuna dip. Just add cream cheese, mayo, a squeeze of lemon, and your favorite spices, and you’re all set with an appetizer that disappears fast.
When I’m feeling extra lazy, I’ll toss the smoked tuna with warm pasta, a little olive oil, lemon, and herbs. Dinner in minutes, and it always tastes like I put in way more effort than I did.
Ingredients I Rely On for Great Smoked Tuna
- Tuna Steaks: Fresh is best, but thawed frozen works too. I usually smoke two or three at once so we have leftovers for lunches. Albacore is common and always works well.
- Brine Mix: Water, soy sauce, kosher salt, green onions, garlic, ginger, black pepper, and chili flakes. These pantry basics create a brine that keeps the tuna moist and flavorful.
I like tweaking the brine depending on my mood. Sometimes I’ll add citrus zest or swap chili flakes for fresh chopped jalapeno if I want more kick.
Step-by-Step: How I Smoke Tuna at Home
Making the Brine
In a large bowl, I stir together water, soy sauce, salt, green onions, garlic, ginger, black pepper, and chili flakes. I find it helps to dissolve the salt in a little hot water first, then cool it before adding everything else.
Brining the Tuna
I usually use a big zip-top bag. I pour in the brine and slip in the tuna steaks, making sure they’re submerged. I’ll stash it in the fridge for about 1–3 hours. For thinner steaks, closer to an hour is enough. Don’t leave it too long—it can get too salty or even start to break apart.
Drying the Tuna
After brining, I rinse off any bits of garlic or onion stuck to the fish and gently pat it dry. If I have time, I’ll let it sit uncovered in the fridge for an hour or two. This step forms that tacky layer (pellicle) that grabs onto the smoke so well.
Prepping the Smoker
I fire up my smoker to about 200–225°F (93–107°C). I’ve used everything from a big pellet smoker to a little offset barrel—just go with what you have.
Smoking the Tuna
I lay the steaks straight onto the grates. Sometimes I brush them lightly with olive oil for a bit more moisture and richness. They smoke for about 1–1.5 hours until they reach an internal temp of 145°F (63°C) and flake easily.
Serving
Once they’re done, I let them rest for a minute or two, then serve hot with fresh sides.
A Few Flavor Variations I Love
- Mediterranean Style: Olive oil, lemon zest, oregano, garlic, paprika in the brine. Serve with couscous or grilled veggies.
- Spicy Cajun: Rub with Cajun seasoning, paprika, cayenne, and a touch of brown sugar before smoking. Pairs beautifully with rice and slaw.
- Sesame Crusted: Roll brined tuna in sesame seeds before smoking. Adds a toasty crunch that’s always a hit.
- Grilled Alternative: No smoker? Grill it over medium heat with a dab of liquid smoke in the marinade for that smoky edge.
Practical Tips I’ve Learned Over Time
- Don’t leave the tuna in the brine too long—it can go from flavorful to salty fast. Trust me, I’ve made that mistake.
- Watch the smoker temperature. Tuna is lean, so pull it off just before it’s fully cooked. It’ll finish on carryover heat and stay juicy.
- If you’re using wood pellets, pick 100% hardwood food-grade ones. Cheaper pellets sometimes mess with the flavor.
Cooking Ahead and Storing Leftovers
Smoked tuna is perfect for prepping ahead. I’ll smoke a few steaks on Sunday and have easy meals all week.
Store them in an airtight container in the fridge for 3–5 days. They freeze well too—up to 3 months. Thaw in the fridge overnight, then gently reheat in the microwave or a low oven until warm without drying out.
How I Usually Serve It
I love plating smoked tuna over a bed of fluffy jasmine rice with grilled pineapple and onions on the side. That sweet-savory combo is hard to beat.
If I’m making it for friends, I’ll do smoked potatoes and asparagus right in the smoker. The whole meal has that subtle woodsmoke aroma that makes it feel like a real treat.
Common Questions I Get About Smoked Tuna
Why brine it?
Brining keeps the fish moist and seasons it all the way through. It’s worth the little bit of prep time.
What kind of wood works best?
I like strong woods like hickory, mesquite, or oak for a bolder smoke. But fruitwoods like apple or cherry add a nice touch of sweetness.
What’s smoked tuna dip?
One of my favorite party snacks. Just mix smoked tuna with cream cheese, mayo, lemon juice, and your choice of seasonings. Serve with crackers or fresh veggies—it disappears fast.
Smoked Tuna
If you're looking to ease into smoking seafood, these smoked tuna steaks are a great place to start.
Ingredients
- 2–3 tuna steaks (6–8 ounces each)
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 3–4 cups water
- 2–3 tablespoons salt (to taste)
- 2 garlic cloves, crushed
- 1-inch piece of ginger, crushed
- 2 tablespoons soy sauce
- 2 green onions, finely chopped
- Wood chips or pellets for smoking (applewood, hickory, mesquite, etc.)
Instructions
- Start by preparing your brine. In a large bowl, combine water with soy sauce, salt, green onions, garlic, ginger, black pepper, and red pepper flakes. Stir until the salt is fully dissolved.
- To speed things up, you can dissolve the salt in a cup of hot water first, then let it cool before mixing with the rest.
- Place the tuna steaks in the brine or transfer everything into a large zip-top bag. Make sure the tuna is fully submerged, adding more brine if needed.
- Seal tightly and refrigerate for 1 to 3 hours, depending on the thickness of your steaks. Be careful not to over-brine—tuna is delicate and can break down or get overly salty.
- Once brined, remove the tuna and discard any remaining brine solids. Pat the steaks dry gently with paper towels. If you have time, let the tuna rest uncovered in the fridge for an hour or two.
- This helps form a pellicle, a tacky surface that better absorbs smoke and locks in moisture.
- Preheat your pellet grill or smoker to 200–225°F (93–107°C), following your grill’s setup instructions.
- Place the tuna steaks directly on the smoker grates. For added moisture and flavor, you can lightly brush them with olive oil.
- Smoke the steaks for about 1 to 1½ hours, or until they reach an internal temperature of 145°F (63°C) and easily flake with a fork. Smoking time will vary based on thickness and your grill’s heat consistency.
- Once done, take the tuna off the grill and let it rest a few minutes before slicing or serving.
Notes
- Don’t over-brine—tuna can easily get too salty or fall apart.Tuna is lean and cooks quickly.
- Keep an eye on the internal temperature and remove it just before it hits 145°F, as it will continue to cook slightly afterward.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2222Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 766mgSodium 74959mgCarbohydrates 13gFiber 2gSugar 1gProtein 478g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
