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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-04-2013, 06:36 PM   #1
Wneill20
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Default Tuna Help

A neighbor gave me 2 lb pice of Tuna Filet I think it is yellow fin. Any suggestions on a brine, marinade and smoking method. I was thinking 225 for a couple hours with apple.
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Unread 09-04-2013, 06:42 PM   #2
2000milesofsmoke
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Quote:
Originally Posted by Wneill20 View Post
A neighbor gave me 2 lb pice of Tuna Filet I think it is yellow fin. Any suggestions on a brine, marinade and smoking method. I was thinking 225 for a couple hours with apple.
Well, is it a good piece of tuna? Sushi Grade? Many times my neighbor will do the same and give me some chunks of nice yellow fin or blue fin. I either make sushi rolls or fire up some lump in the chimney and place a grate over the chimney. Marinade in a little sesame oil and soy sauce and sear to rare. Never tried smoking it.
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Unread 09-04-2013, 06:43 PM   #3
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Have used teriyaki, wasabi butter and blackened seasoning, all are good. Never tried smoking, always hot and fast, rare to mid rare.
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Unread 09-04-2013, 07:04 PM   #4
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Take a look at Silvrfinger's entry for the Japanese throw down. That's how tuna should be cooked!
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Unread 09-04-2013, 07:07 PM   #5
Wneill20
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I wish it was sushi grade it was frozen for a week when he gave it to me.
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Unread 09-04-2013, 10:50 PM   #6
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the less heat the better
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Unread 09-05-2013, 07:55 AM   #7
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Pam spray, sesame seeds, a little salt and pepper - sear on extremely high heat for a very short time....

Sake for drinking,

Slice thin - soy and wasabi or dipping....

in that order

good chow!

RMR
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Unread 09-05-2013, 08:19 AM   #8
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Cedar plank.
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Unread 09-05-2013, 08:24 AM   #9
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Quote:
Originally Posted by rocketmanray View Post
Pam spray, sesame seeds, a little salt and pepper - sear on extremely high heat for a very short time....

this is how i do it.


the only time i smoke tuna all the way through is when i make smoked tuna dip.
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Unread 09-05-2013, 08:34 AM   #10
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Nothing wrong with smoking it. We do that on occasion with frozen tuna "steaks" to make a nice smoked tuna salad.
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Unread 09-05-2013, 08:43 AM   #11
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Tuna smokes up real nice with a light fruitwood smoke.

Or sear it, either way works great!
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Unread 09-05-2013, 12:52 PM   #12
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Quote:
Originally Posted by Wneill20 View Post
I wish it was sushi grade it was frozen for a week when he gave it to me.
FYI all sushi fish is frozen to kill the little bugs in the flesh (parasites) I cringe when people catch fish and eat it right away thinking thats sushi
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