Keep your can opener in the drawer for this delicious dish! My Traeger smoked albacore tuna recipe is absolutely delicious and super simple to throw together for weeknight meals, cookouts, or even to impress at a dinner party. Fresh tuna steaks have a meaty texture and rich flavor that makes them absolutely perfect for smoking.
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Table of contents
Easy Traeger Tuna
Time to throw out the canned tuna and smoke the perfect tuna steak! I love smoking tuna at home because it’s a great way to add incredible flavor to fish without overwhelming its natural taste. The process is incredibly simple – you can brine it, place it in the smoker, and it’s done.
Smoking is also a traditional method to cook and preserve fish, and it’s an easy way to transform simple ingredients into something that feels gourmet. Whether you’re new to smoking fresh fish or you’ve become addicted like I have, this complete guide will help you nail it every time.
What You Need for Traeger Smoked Tuna
- Tuna Fillets
- Sesame Oil
- Hot Sauce
- Kosher Salt
- Brown Sugar
- Orange
- Lemon
How to Smoke Tuna on Your Traeger
Step 1: Curing the Tuna Steaks
In a large ziplock bag, add tuna along with all the curing ingredients. Massage to combine.
Place in refrigerator to brine for 6 hours. Remove the fillets from the brine and rinse thoroughly under cool water. Pat dry and place on a greased wire rack set over a baking sheet. Return the fillets on the rack to the refrigerator for 30-40 minutes.
Step 2: Smoking the Tuna
Set the smoker to 180˚F and preheat with the lid closed for 15 minutes. Remove the fillets from the refrigerator and place them directly on the grill grates. Close the lid and cook for 3 hours at 180°F.
Baste every 30 minutes, then increase the grill temperature to 225˚F. Continue cooking until the fish has developed a light brown color and flakes easily when nudged with a fork, about 30-60 minutes more, then remove from the smoker
Step 3: Serve
Plate up the tuna and veg (or your chosen side) garnish with sesame seeds and seaweed over your the tuna.
What Temperature to Smoke Tuna At On a Traeger
Smoke the tuna fillets low and slow with indirect heat at 200°F. Giving time for the smoke to infuse through the fish thoroughly. It will take approximately 60 to 90 minutes. This, of course, depends on the thickness and getting the correct internal temperature.
What Internal Temperature Does the Smoked Tuna Need to Be?
The internal temperature for perfectly done tuna is 145°F. You want to be very careful it doesn’t go over and dry out. At 145°F, the tuna meat will be slightly rare, and the best way to enjoy it.
Choose the Right Wood Pellets
A lighter smoke from fruitwood is preferred for this recipe, but tuna can take on even the strongest of smoke. So go for the flavors you like best.
How to Store Hot Smoked Tuna
To properly store hot-smoked tuna and maintain its freshness, follow these steps:
- Allow the hot smoked tuna to cool down to room temperature before storing.
- Wrap the tuna tightly in plastic wrap or aluminum foil to prevent air exposure.
- Place the wrapped tuna in an airtight container or resealable plastic bag.
- Label the container or bag with the date to keep track of its freshness.
- Store the hot smoked tuna in the refrigerator, where it will stay fresh for up to 3 to 4 days.
- If you want to store it for a longer period, place the wrapped tuna in the freezer. It can last for up to 3 months when properly frozen.
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What to Serve With Tuna?
I am doing a simple side of Asian steamed vegetables with a touch of soy and ginger. However, you can serve this smoked tuna with all sorts of sides. Here are some of our favorites
More Traeger Recipes to Try 🔥
Here are some of my favorite Traeger recipes you can try at home.
🍗 Traeger Smoked Whole Chicken
🥔 Traeger Smoked Mashed Potato
🌽 Traeger Smoked Cornbread
🥗 Traeger Egg Salad Sandwich
🫑 Traeger Jalapeno Poppers
🐟 Traeger Smoked Salmon Burnt Ends
🥓 Traeger Smoked Bacon
🥩 Traeger Brisket Recipe
🐖 Traeger Pulled Pork
🦃 Traeger Turkey
Traeger Smoked Tuna
Equipment
- Traeger Smoker
- Apple wood pellets or wood chips
- Digital Thermometer
- Spatchula
- Mixing bowls
- Knife
- steamer
- Airtight container
- Fruit squeezer
Ingredients
Ingredients
- 8 tuna fillets 1 kg
Basting sauce:
- 3 tbsp Sesame oil
- 2 tbsp Hot sauce
- Cure Ingredients
- 1/4 Cup kosher salt
- 1 Cup brown sugar
- Zest of 1 orange
- Zest of 1 lemon
Soy Steamed Veg Ingredients
- 1 Bok Choy
- 1 Choy Sum
- 1 Gai Choy
- 1 tsp minced ginger
- 1 tbsp dark soy sauce
Instructions
Step 1: Curing the Tuna Steaks
- In a large ziplock bag, add tuna along with all the curing ingredients. Massage to combine.
- Place in refrigerator to brine for 6 hours.
- Remove the fillets from the brine and rinse thoroughly under cool water.
- Pat dry and place on a greased wire rack set over a baking sheet.
- Return the fillets on the rack to the refrigerator for 30-40 minutes.
Step 2: Smoking the Tuna
- Set the Pellet grill temperature to 180˚F and preheat with the lid closed for 15 minutes.
- Remove the fillets from the refrigerator and place directly on the grill grates.
- Close the lid and cook for 3 hours at 180F.
- Baste every 30 min.
- Then increase the grill temperature to 225˚F.
- Continue cooking until the fish has developed a light brown color and flakes easily when nudged with a fork, about 30-60 minutes more.
- Remove the fish from the grill and enjoy immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Step 3: Steaming the Vegetables
- When the tuna is at an internal temp of 130°F start this process.
- – Set up your steamer or start boiling water.
- – Wash the veg with cold tap water.
- – Cut into even pieces that are long and thin.
- – Place the veg in the steamer.
- – Cut a small chunk of fresh ginger and mix it into soy sauce.
- – Pour over the veg when they are completely wiltered and steamed.
Step 4: Serve & Enjoy!
- – Cut the nori seaweed into small pieces.
- – Plate up the tuna and veg.
- – Garnish the sesame seeds and seaweed over your fish.
- – Enjoy the taste of heaven!
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.
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