Get ready to embark on a culinary adventure with our delightful smoked ahi tuna steak recipe. Elevate your cooking game and impress your loved ones.
Course
Main Course
Prep Time15minutes
Cook Time30minutes
Ingredients
2Ahi tuna steaksabout 6-8 ounces each
2tablespoonsolive oil
2teaspoonssalt
1teaspoonblack pepper
1teaspoonpaprika
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried oregano
Wood chipsyour choice of wood – cedar, hickory, applewood, or mesquite
Instructions
Preparing the Tuna
Start by patting the tuna steaks dry with paper towels. Moisture is the enemy of a good sear, so make sure they're nice and dry.
Combine the salt, black pepper, paprika, garlic powder, onion powder, and dried oregano in a small bowl. This is your flavorful seasoning blend.
Rub a tablespoon of olive oil on each side of the tuna steaks. This helps the seasoning stick and adds a nice sear.
Sprinkle the seasoning blend evenly on both sides of the tuna steaks, pressing it gently to adhere. Don't be shy with the seasoning; it'll create a tasty crust.
Preparing the Smoker
Fire up your smoker to a temperature of around 225°F (107°C). Now, let's talk wood choices. Pick your favorite from cedar, hickory, applewood, or mesquite. Each wood will impart a unique flavor to your tuna, so choose wisely!
If you're using wood chips, soak them in water for about 30 minutes before smoking. This prevents them from burning too quickly and gives you a steady, flavorful smoke.
Once your smoker is up to temperature and the wood chips are ready, add the wood to the smoker's wood chip tray or directly onto the charcoal.
Searing the Tuna
While the smoker is heating up, heat a cast-iron skillet over high heat on your stovetop. No need to add oil; we've already oiled the tuna.
Once the skillet is scorching hot, carefully place the tuna steaks in it. Sear each side for about a minute or until you get that beautiful golden crust. Your kitchen will smell amazing!
Smoking the Tuna
Transfer the seared tuna steaks to the smoker's grates. Close the smoker lid, and let the magic happen. Maintain the smoker's temperature at around 225°F (107°C).
Smoke the tuna for 30-45 minutes, but watch it closely. We're aiming for an internal temperature of about 125°F (52°C) for that perfect medium-rare result.
Rest and Serve
Once the tuna reaches your desired doneness, carefully remove it from the smoker. It should have a tantalizing smoky aroma.
Let the smoked ahi tuna steaks rest for a few minutes. This allows the juices to redistribute and keeps the fish moist and flavorful.