This Smoked Tuna is drenched in a tantalizing marinade, then smoked to perfection on the pellet grill. It's an easy and delicious recipe that will quickly become a family favorite. So fire up your grill; it's time to 'tuna' things up a notch!
Smoked tuna steaks are one of the most tasty dishes you can cook on a pellet grill. The slow-smoking process infuses the tuna with delicious smoke flavors.
If you're a fan of Smoked Salmon and Dry Brine Traeger Salmon, you're going to love this smoked tuna.
Whether you're planning a summer BBQ or a family dinner, everyone will love the flavor of these smoked tuna steaks.
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❤️ Why You Will Love This Recipe
- Great Flavor: This simple method enhances the tuna's natural flavors while adding a great smoky flavor. The result is melt-in-your-mouth tuna that's beyond compare.
- Easy and Foolproof: Whether you're a pellet grill pro or trying it for the first time, this recipe is straightforward and hard to mess up.
- Versatile: Enjoy the smoked tuna as it is with your favorite side dishes, or use it to create a phenomenal smoked tuna dip by combining it with cream cheese, chopped bell pepper, red onion, hot sauce, and a splash of lemon juice.
- Epic Leftovers: This recipe produces excellent leftovers that you can use in various dishes, from salads to sandwiches and more.
🐟 Ingredient Notes + Substitutions
To make this simple recipe, you'll need ingredients easily available at your local grocery store.
- Tuna Fillets: Yellowfin tuna and ahi tuna fillets are both excellent choices. Look for fresh tuna steaks that are about 1 inch thick and have a vibrant color.
- Olive Oil: Used in the marinade. It can be replaced with another neutral oil like canola or vegetable oil.
- Soy Sauce: Adds a salty umami flavor. You can substitute it with tamari for a gluten-free option.
- Lemon Juice: For a fresh, acidic twist. Freshly squeezed lemon juice will give you the best flavor.
- Mustard: Adds a bit of tanginess. I used yellow mustard, but you can also use Dijon mustard or old-fashioned mustard.
- Honey: Adds a touch of sweetness. You can also use brown sugar or agave syrup.
- Garlic Powder: For additional flavor. Fresh minced garlic can also be used.
- Black Pepper & Sea Salt: Essential for seasoning. Adjust to taste.
See the printable recipe card for exact measurements and a full list of ingredients.
🍽 Equipment
A good reliable smoker is key for this smoked tuna steaks recipe. A Traeger Pellet Grill or a Pit Boss pellet grill are two of my favorites. However, you can use other grills, such as an electric smoker or Weber grill.
A reliable meat thermometer, like the ThermaPen ONE by ThermoWorks, is a must-have tool to ensure your tuna is cooked to perfection.
You will also need Ziploc bags for marinating, a baking sheet for carrying the tuna steaks to and from the grill, and tongs.
🔥How To Make This Smoked Tuna Recipe
First, prepare the marinade by whisking together the olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt in a small bowl.
Now for the next step, rinse the tuna fillets under cold water and pat them dry with paper towels. Place the tuna in a shallow dish, large bowl, or Ziploc bag.
Pour the marinade over the tuna, making sure they are evenly coated. Seal the bag and refrigerate for 20-30 minutes. You don't want to do it for longer than 30 minutes as the marinade contains lemon juice, which will start to cook the tuna.
While the tuna is marinating, preheat your pellet grill to 225 degrees F. Fill your hopper with the wood pellets of your choice. Some good options are mesquite, alder, oak, Big Game blend, and Signature blend.
Once the grill is preheated, place tuna steaks directly on the grill grates. Make sure to leave enough space between each steak for proper airflow.
Insert a meat thermometer into the thickest part of your fillet. This will ensure your tuna is cooked exactly how you like it.
Close the lid and let the fish steaks cook undisturbed for about 30 minutes. Flip the tuna steaks over to get those grill lines, and check the internal temperature of the fish.
Top Tip: The USDA recommends a final internal temperature of 140-145 degrees F. However, if you prefer your tuna medium-rare, you will want an internal temperature of 125-130 degrees F. Please see the chart below for the desired level of doneness.
Continue to cook the tuna until it reaches the desired internal temperature, then remove the fish from the grill. Let it rest for a few minutes to allow the juices to redistribute.
Top Tip: The smoking time will depend on the thickness of your fish, how hot your grill cooks, and other factors like outside temperature, etc. The fish will take anywhere from 30 minutes to 60 minutes to cook, depending on how you like it done.
Serve the smoked tuna as a main dish alongside your favorite side dishes. It goes great topped with a sprinkle of fresh parsley alongside a glass of white wine.
I like to serve it on a bed of rice, topped with sesame seeds. You can also flake the smoked tuna and use it in sandwiches, tacos, salads, or in smoked tuna dip. The possibilities are endless!
Enjoy!
🌡️ Tuna Steak Internal Temperature Guide for Desired Doneness
The following chart shows the doneness level for tuna steaks based on the internal temperature. Always cook by temperature, not by time.
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 115-125°F |
| Medium-rare | 125-130°F |
| Medium | 130-140°F |
| Medium-well | 140-150°F |
| Well-done | 150°F and above |
💡 Expert Tips
- Fresh fish will give you the best flavor.
- Patience is key. Low and slow smoking ensures that your tuna is tender and flavorful.
- A meat thermometer ensures you cook the tuna to the proper internal temperature.
- Pay attention to the thickness of your fillets as thinner pieces will take less time to smoke.
- Store any leftovers in an airtight container in the fridge, which will last up to 3 days.
❓ Recipe FAQs
Ahi tuna and yellowfin tuna are both excellent choices for this smoked tuna recipe.
The tuna is done when the thickest part of the fillet reaches an internal temperature of 130-150°F. Using a meat thermometer will ensure it is cooked to your liking.
Yes, you can use frozen tuna for smoking. However, thaw the fish completely before smoking it.
The ideal temperature for smoking tuna is between 200-225°F (93-107°C). This low and slow cooking method ensures that the fish gets infused with smoky flavors while remaining juicy and tender.
While a smoker is the best method for smoking tuna, you can use a gas grill or charcoal grill with an indirect heat set up to smoke the fish. Just ensure that the fish is not placed directly over the heat source to avoid overcooking.
Leftover smoked tuna should be stored in an airtight container or wrapped tightly in plastic wrap and refrigerated. It can be kept for up to 3 days.
👩🏻🍳 More Easy Smoker Recipes
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📋 Recipe
Easy Smoked Tuna Steaks Recipe On Pellet Grill
Ingredients
- 2 pounds tuna fillets or tuna steaks
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons mustard
- 2 teaspoons honey
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
Instructions
- Prepare the marinade by whisking together the olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt in a small bowl.2 tablespoons olive oil, 2 tablespoons soy sauce, 2 tablespoons lemon juice, 2 teaspoons mustard, 2 teaspoons honey, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon sea salt
- Rinse the tuna fillets under cold water and pat them dry with paper towels. Place the tuna in a shallow dish, large bowl, or Ziploc bag.2 pounds tuna fillets
- Pour the marinade over the tuna, making sure they are evenly coated. Seal the bag and refrigerate for 20-30 minutes. Don't marinate for longer than 30 minutes as the marinade contains lemon juice, which will start cooking the tuna.
- While the tuna is marinating, preheat your pellet grill to 225 degrees F, and make sure to add or top up the hopper with wood pellets.
- Once the grill is preheated, place tuna steaks directly on the grill grates. Make sure to leave enough space between each steak for proper airflow.
- Insert a meat thermometer into the thickest part of your fillet. Close the lid and let the fish steaks cook undisturbed for about 30 minutes. Carefully flip the tuna steaks over, and check the internal temperature of the fish. *The USDA recommends a final internal temperature of 140-145 degrees F. However, if you prefer your tuna medium-rare, you will want an internal temperature of 125-130 degrees F. Please see the chart in the notes below for the desired level of doneness.
- Continue to cook the tuna until it reaches the desired internal temperature. Remove from the grill.Let it rest for a few minutes to allow the juices to redistribute. The smoking time will depend on the thickness of your fish, how hot your grill cooks, and other factors like outside temperature, etc. The fish will take anywhere from 30 to 60 minutes to cook, depending on how you like it done.
- Serve the smoked tuna with your favorite side dishes.
- Enjoy!
Notes
- Fresh fish will give you the best flavor.
- Patience is key. Low and slow smoking ensures that your tuna is tender and flavorful.
- A meat thermometer ensures you cook the tuna to the proper internal temperature.
- Pay attention to the thickness of your fillets as thinner pieces will take less time to smoke.
- Store any leftovers in an airtight container in the fridge, which will last up to 3 days.
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 115-125°F |
| Medium-rare | 125-130°F |
| Medium | 130-140°F |
| Medium-well | 140-150°F |
| Well-done | 150°F and above |
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