Smoked Tuna on a Traeger

Keep your can opener in the draw for this delicious dish!

My Traeger smoked Albacore tuna recipe is absolutely DELCIOUS!

Infused with an Asian twist that will keep you coming back for more…

Why Are We Smoking Tuna?

• Great way to add more flavor to fish without overwleming the natural flavor
• Super simple way of cooking, you can brine, place in the smoker and its done!
• Smoking is a traditional method to cook and preserve fish
• A great way to ‘jazz’ simple ingredients

What to Expect When Smoking a Tuna Steak

If you haven’t had the chance to eat a tuna fish steak you are in for a treat!

Or perhaps you’ve become addicted to smoking fresh fish and wanted a complete guide.

Time to throw out the canned tuna and smoke the perfect tuna steak!

Tuna has a delicious strong flavor with a bit of sweetness.

When smoking you can infuse and season with fresh aromatics.

It has a high level of healthy omega-3 fatty acids which the smoke will bind to.

Seasoning the dense proteins for a balanced depth of flavor.

Don’t hold back in the cooking process because you get what you put in!

Our Choice of Fish Is Tuna – But Get Creative!

Our recipe is focusing on tuna but substitutes as needed!

Prefer ocean trout or a delicious fillet of mackerel?

This blend of flavors will complement any fresh fish!

What You Need for Traeger Smoked Tuna

8 tuna fillets (1 kg)  

3 tbsp Sesame oil
2 tbsp Hot sauce

1/4 Cup kosher salt
1 Cup brown sugar
Zest of 1 orange
Zest of 1 lemon

Equipment Required

• Traeger Smoker
• Apple wood pellets or wood chips
• Digital thermometer
• Spatchula
• Mixing bowls
• Knife
• Steamer
• Airtight container
• Fruit squeezer

What Temperature Do I Set the Traeger Smoker For Tuna?

Smoke the tuna fillets low and slow with indirect heat at 200°F.

Giving time for the aromatic flavors to completely infuse through the meat.

What Is the Cooking Time for Smoking Tuna?

At 200°F the delicious tuna will take approximately 60 to 90 minutes.

This of course depends on the thickness and getting the right internal temperature.

Read further to understand how to get that desired deep reddish-purple or pink color!

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.

How to Accurately Monitor the Internal Temp When Smoking Tuna

A calibrated and reliable meat thermometer is what you need!

It is the safest method for monitoring internal temperature.

A Traeger Pellet Grill comes with probes that feed directly into the display.

Some of the fancier smokers in the Traeger range come with a wireless connection.

This means you can accurately monitor the internal temp on your phone remotely!

Just insert the probe into the middle and thickest part of the tuna steaks.

Choose the Right Wood Pellets for Your Traeger Smoked Tuna

Tuna can take on even the strongest of smoke.

Traeger offers a range of fresh wood chips to choose from.

A lighter smoke from fruitwood is preferred for this recipe.

As we are already marinating with strong flavors.

What if I Don’t Have a Traeger Pellet Smoker?

A charcoal smoker or gas smoker will work fine, just be extra careful of the cooking temperature.

Don’t risk ruining the tuna with an unbalanced grill temperature.

How Long Should I Cure the Tuna?

Curing the tuna for the right period of time is very important.

The high acidity can break down the proteins into mush and ruin the recipe.

Cure the tuna steaks refrigerated for 6 hours.

This is enough time for the flavors to infuse and season the fish.

What to Serve With Our Tuna Recipe?

I am doing a simple side of Asian steamed vegetables with a touch of soy and ginger.

You should keep with the flavor theme if you decide on another side dish.

What about cilantro lime rice or pickled seaweed?

Get creative and be aware of the salt levels through each of your ingredients.

Traeger Smoked Tuna With Soy Steamed Veg

Finding & Preparing Fresh Tuna Steaks

Fresh fish is an absolute must so find your nearest fishmonger.

Explain your recipe and ask for sustainable, evenly-sized tuna steaks.

There will be minimal preperation so don’t worry about filleting the fish yourself!

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.

6. 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

– Cut the nori seaweed into small pieces.

– Plate up the tuna and veg.

– Garnish the sesame seeds and seaweed over your fish.

Want More Easy And Declious Recipes?

Here are some of my favorite Traeger recipes you can try at home.

Smoked Garlic

Seared and Smoked Filet Mignon

Pulled Pork

Smoked Brisket

Smoke On!

Charlie

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