Tuna steaks

[Guest]

I recently cooked 3 tuna steaks to an internal temp of 160.The temp was 250 measured through the lid. They were about 1 1/2 thick and about 4in round. They came out tough and dry but with a very good smokey flavor.What should I have done differently? I understood tuna was an excellent fish for smoking.
Thanks
Dan

 

[jeff lowe]

Try brining them beforehand for 1 hour and then setting them out on a rack to air dry or fan dry and smoke them at 190 degrees. If you smoke a 1/2 lb piece it should only take about 60-75 minutes to cook. I have cooked 1/2 pound pieces that have filled both grills and they usually take about that time.

 

[jeff lowe]

Here is a previous post for salmon. You can do the same for tuna.

I fired up the WSM for the first time today smoking 4 lbs. of norwegian salmon. It came out fantastic!! SO JUICY AND MOIST!! The alder wood was perfect giving it just a hint of smoke. I liked the subtleness. Here are my notes:

Salmon 5/2
4 lbs of norwegian salmon cut into
1/2 pound pieces from Point Loma Seafood store.

Brine
1 gallon water
1 1/2 cup salt
1 cup brown sugar
1/3 cup lemon
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp allspice
1 tbsp dried thyme
2 tsp black pepper

1 hour brining then sprinkled extra black pepper and thyme over the top
Set to dry

Minion method 1/2 full of charcoal and 3 small chunks of alder wood then used 15-20 briquettes to light.

Target temp of 190-200 degrees.
started at 200 deg all vents closed on bottom
203 at 20 minute mark
212 at 40 minute mark
217 at 50 minute mark
222 at 60 minute mark

Checked after 1 hour and they were done!

Unbelievably juicy and moist and subtle smoky flavor

 

[Chris Hart]

imho, cooking tuna to 160 will always give you a tough dry fish. No matter how you cook it. 160 is too well done. Tuna is better suited to searing on a hot grill to Rare temp. Med-rare at the most. If you like your fish cooked through pick just about anything except tuna.

Try grilling to med-rare serve with soy and wasabi. Yum!

If you are looking to hot-smoke fish stick with salmon.


chris.

 

[Guest]

We eat a lot of fresh tuna in this house - baked in a pyrex with lemon butter on top. I have tried to grill tuna but I find it too lean, I also agree with Chris, rare or med-rare tuna is the way to go.

Oh, Jeff - thanks much as I plan to do salmon as that is great on the grill and I am sure will be even better on the WSM.

May the smoke be with you all,

Steve - (ps) if you ever over cook tuna just let it cool down and flake it up for tuna salad the next day, I alwasy buy extra just for this purpose.