Smoked Tuna on a Pit Boss

Are you tired of the same old grilled chicken and burgers? Why not change things up and try this Pit Boss smoked tuna recipe, not only is it a tasty and healthy alternative, but it’s also super easy to do at home.

However they are quite a few steps to smoking tuna, so make sure you follow along my simple steps below! 

Why You’ll Love This Smoked Tuna Recipe

While this tuna recipe is fairly simple, it has complex flavors. I love how juicy and tender the tuna stays but you still get that deep smoky flavor. Another thing I love is how tuna has that meaty texture like steak, so its a good alternative if you don’t feel like red meat.

What You’ll Need to Cook Smoked Tuna

Tuna fillets 

Kosher salt

Brown sugar

Orange

Lemon

Basting sauce

Sesame oil

Hot sauce (use your favorite one, mine is Byron Bay Mango Chili)

Ziploc bag

Wire rack

Baking tray 

Wood Chips

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How to Make This Smoked Tuna Recipe

Step 1: Prepare the Cure and Cure The Tuna

Mix the cure ingredients in a Ziploc bag. Add the tuna fillets and massage the cure in to the tuna. Then place in the refrigerator for at least 6 hours or up to 24 hours. Remove the tuna fillets from the bag and thoroughly rinse them under cool water. Pat dry with a paper towel.

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Step 2: Place The Tuna Fillets Back in The Fridge and Preheat The Smoker

Place the fillets on a greased wire rack over a baking sheet, refrigerate for 30-40 minutes. Once you tuna has been in the fridge for 25 minutes Heat the Pit Boss grill to 180°F for 15 minutes and close the lid.

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Step 3: Smoke the Tuna Then Baste

Place the tuna fillets directly on the grill grates. Cook with the lid closed for 3 hours. Baste every 30 minutes.

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Step 4: Increase The Temperature

Increase the cooking temperature to 225°F and cook for about 30-60 more minutes or until the tuna reaches 125°F. The fish should be light brown and easily flake when nudged with a fork. Remove the fish from the grill and serve.

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What Temperature to Smoke Tuna on a Pit Boss

For this recipe, we will cook the tuna at 180°F and near the end of the cooking time, we will increase the pellet grill temperature to 225°F.

How Long to Smoke Tuna

You need to smoke tuna for around 3.5-4 hours, however the smoking time is determined by the thickness of the fish, how consistent the temperature of the smoker stays and how quickly the tuna reaches an internal temperature of 125°F.

The hotter the cooking temp, the quicker the smoking time. Lower temps result in longer cook times. The important thing is that the tuna reaches an internal temperature of 125°F degrees before you remove it from the smoker

What to Serve With Smoked Tuna

Smoked tuna pairs well with light side dishes. Some possibilities are:

Whole Smoked Cabbage

Smoked Sweet Potatoes

Cucumber Salad

Lemon Roasted Potatoes

How to Store Tuna Leftovers

Cool the tuna and place it in an airtight container. Refrigerate it for up to a week. If you place the tuna in a freezer-proof bag, you can store it in the freezer for about a month.

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How to Reheat Tuna Leftovers

Reheat leftover tuna in the microwave, air fryer, or oven, you can even shred the tuna and make a cold tuna salad. This delicious tuna recipe is perfect for beginners!

My Favorite Wood Chips for Smoked Tuna

Since tuna has such a delicate flavor, we recommend mild wood chips such as apple wood chips or cherry wood chips.

If you prefer a strong flavor, you could try oak or hickory. However I fid that more subtle flavors are better with tuna.

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Tips for Delicious Smoked Tuna

  • Fresh ingredients are best. You’ll want to use fresh fish and fresh lemon juice if possible.
  • If you have tuna steaks, you can still follow this recipe. While tuna steaks are a different cut, they still have the same flavor! Even the perfect tuna steak may not be as flaky as tuna fillets, but the result will still be delectable.
  • When smoking fish, it is good practice to avoid using direct heat. Indirect heat is the best method of cooking in a smoker.
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Pit Boss Smoked Tuna

Charlie
While this smoked tuna recipe is fairly simple, it has has delicious flavors. It has a easy brine which adds a lot of flavor but the best part is smoky flavor which will have you making this recipe over and over agin.
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Salad, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch, seafood
Servings 4 servings
Calories 268 kcal

Equipment

  • 1 Pit Boss Smoker

Ingredients
  

  • 8 whole tuna fillets about 2 lbs

Cure:

  • 1/4 cup kosher salt
  • 1 cup brown sugar
  • Zest of 1 orange
  • Zest of 1 lemon

Basting sauce:

  • 3 tbsp Sesame oil
  • 2 tbsp Hot sauce

Instructions
 

  • Mix the cure ingredients in a Ziploc bag. Add the tuna fillets and massage the cure in to the tuna. Then place in the refrigerator for at least 6 hours or up to 24 hours.
  • Remove the tuna fillets from the bag and thoroughly rinse them under cool water. Pat dry with a paper towel.
  • Place the fillets on a greased wire rack over a baking sheet, refrigerate for 30-40 minutes. Once you tuna has been in the fridge for 25 minutes Heat the Pit Boss grill to 180°F for 15 minutes and close the lid.
  • Place the tuna fillets directly on the grill grates. Cook with the lid closed for 3 hours. Baste every 30 minutes.
  • Increase the cooking temperature to 225°F and cook for about 30-60 more minutes or until the tuna reaches 125°F. The fish should be light brown and easily flake when nudged with a fork. Remove the fish from the grill and serve.
  • For this recipe, we will cook the tuna at 180°F and near the end of the cooking time, we will increase the pellet grill temperature to 225°F.
Keyword smoked tuna

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?

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