How to Smoke a Tuna

You don't need a grill that features a smoker bin.

Very few fish cooking techniques can lock in flavor and moisture better than smoking. A majority of top-rated charcoal grills are equipped with a feature known as the smoker bin. The smoker bin allows you to slow cook meat and fish using indirect heat. Food Network chef Bobby Flay recommends making a specialized pouch when attempting to smoke your fish in a conventional charcoal grill. Marinate your tuna with fresh ingredients before the smoking process.

Things You'll Need

• Ground black pepper
• Salt
• Lemon
• Kitchen knife
• Aluminum foil
• Wood chips
• Bowl
• Aluminum drip pan

Instructions

1. Align your tuna steak or fillet in the middle of a plate. Sprinkle ground black pepper and salt on both sides of your tuna. Cut the lemon in half using a kitchen knife.

2. Squeeze fresh lemon juice onto both sides of your tuna. Pick out and discard any seeds. Lay a large piece of aluminum foil on your kitchen counter. Place your wood chips into a bowl and fill it with water.

3. Allow the chips to soak for around 10 minutes. Drain the water and place the damp chips in the center of the foil. Fold the edges of the aluminum foil to enclose the chips. Poke a few holes in the foil to allow the smoke to escape.

4. Align the aluminum foil pouch over one-half of your hot coals. Pour a few cups of water into an aluminum drip pan to ensure your tuna stays moist. Place the drip pan beside your smoking pouch.

5. Lower your marinated tuna onto the grill grate directly above the smoker pouch. Allow the tuna to slow cook for around 2 hours. Flip the tuna occasionally using a pair of tongs.

References

• Food Network: Smoking Pouch
• Oregon State: Smoking Fish at Home - Safely
• Food and Wine Magazine: Smoked Tuna and Guacamole Salad

Resources

• Tuna The Wonder Fish: Cookbook