I have a couple of Yellow Fin Tuna fillets, I could use some ideas on how to smoke.
Any hints would be welcome.
Thanks in advance.
Mike
2 - YS640 Silver Competition Carts
No experience smoking tuna myself. (Doubt it would ever make it past the sushi stage at my house...) I have smoked salmon, bluefish, trout and some others and they all turned out great. If I were going to do it, I'd probably start by doing it like salmon and smoke it to ~145 internal temp. I'd also use a milder wood, all else equal, personally, like maple or cherry, but that's just my taste.
I have not done tuna, but have done a lot of salmon. I prefer to do a dry brine, rinse, allow a pedicle to form, season lightly with a no salt flavoring, and then smoke until internal temp is 145. This is awesome for salmon, not sure how it would be for tuna.
Maybe a reverse sear would work, if you wanted a more traditional grilled tuna end result.
Let us know what you decide and how it turned out.
Curious how you ended up doing the tuna and how it turned out? Any pics?
herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...
I ended up grilling the Tuna on my gasser. I did a Lime juice, Ginger, Garlic and Honey marinade. 2 minutes a side. Medium Rare center.
2 - YS640 Silver Competition Carts
jeetS wrote:herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...
I will. I was at the factory this week, and just got back home. Will post it up later today.
Saguaromike wrote:I ended up grilling the Tuna on my gasser. I did a Lime juice, Ginger, Garlic and Honey marinade. 2 minutes a side. Medium Rare center.
Nice. I've done a very similar type of thing on a cast iron pan. Rare center on mine--just literally seared both sides for a very short time using some sesame oil. Made a fantastic seared tuna app when sliced sushi style against the grain. Had a similar sauce as you with some wasabi and sesame seeds added and used it as a glaze after it was cooked.
Sounds like a great choice for prep to me!
jeetS wrote:herb would you post your smoked salmon recipe?
Im planning on smoking a bunch this month on the ys640 and vacuum sealing for the freezer...
Here you go: viewtopic.php?f=45&t=235
- Disclaimer :
- The views and comments entered in these forums are personal and are not necessarily those of the management of this board.
