Juicy tuna, a flavorful marinade, and a light smoky finish make these Smoked Tuna Steaks a backyard favorite. Ready in about an hour, this easy pellet grill recipe brings restaurant-quality flavor to your dinner table.
Serve this delicious smoked tuna with Jasmine Rice, flake it for sandwiches, or turn it into a creamy tuna dip.
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An Easy Smoked Dinner for Any Night
Every time I fire up the pellet grill, smoked tuna steaks are one recipe I know everyone will love. They're fast, flavorful, and always turn out moist with that perfect hint of smoke.
You can use any pellet grill, like a Traeger grill or a Pit Boss pellet smoker, and even an electric smoker (just soak your wood chips first). You'll also love…
- How quickly it comes together.
- The short ingredient list and simple prep.
- The rich, smoky flavor that rivals your favorite seafood restaurant.
Smoked Tuna Steak Ingredients
*A complete list of ingredients and amounts can be found in the printable recipe card at the bottom of this post.*
- Tuna Steaks: You can use either Yellowfin tuna or Ahi tuna, about 1 inch thick with a vibrant red or deep pink color.
- Marinade. You'll need olive oil, soy sauce, lemon juice, yellow mustard, and honey to make the marinade. Substitutions include canola, avocado, or vegetable oil; tamari for gluten-free; Dijon or old-fashioned mustard; and brown sugar or agave syrup instead of honey.
- Seasoning: I used garlic powder, but you could also use fresh minced garlic. I also used sea salt and black pepper. You could also use kosher salt and freshly cracked black peppercorns.
How to Smoke Tuna Steaks on a Pellet Grill
For step-by-step instructions with detailed measurements, jump to the recipe card.
- MAKE the marinade: In a small bowl, whisk together olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt until smooth.
- PREP the Tuna: Rinse the tuna steaks under cold water and pat them dry with paper towels. Place the fillets in a shallow dish, large bowl, or Ziploc plastic bag.
- MARINATE the Fish: Pour the marinade over the tuna, making sure each steak is evenly coated. Seal the bag and refrigerate for 20-30 minutes.
- PREHEAT the Grill: While the tuna marinates, preheat your pellet grill to 225°F. Fill the hopper with wood pellets. I like to use cherry, apple, pecan, hickory, or Signature blend wood pellets for flavor.
- SMOKE the Tuna: Place the tuna steaks directly on the grill grates, leaving space between each piece for airflow. Insert a meat thermometer into the thickest part of the largest steak. Close the lid and smoke for 30 minutes. Flip the tuna steaks over to get those beautiful grill lines and check the internal temperature. Smoke for another 15 minutes, or until the tuna reaches your preferred level of doneness.
- REST and Serve: Carefully remove the tuna steaks from the grill and let them rest for a few minutes before serving. Garnish the Traeger tuna steak with fresh parsley or sesame seeds if you like, and enjoy!
Tips for the Best Smoked Tuna Steaks
- Use Fresh Tuna: Fresh, high-quality tuna makes all the difference. Look for firm, vibrant steaks with no off smell.
- Marinate Briefly: Tuna is delicate, so 20 to 30 minutes of marinating is plenty.
- Choose the Right Pellets: Fruitwoods like cherry and apple give a mild, sweet smoke that pairs beautifully with fish. For a bolder flavor, go with pecan or hickory.
- Monitor the Temperature: Tuna cooks quickly, and the difference between perfect and overdone is just a few degrees. Use a digital thermometer to get it exactly how you like it.
- Food Safety: The USDA recommends a final internal temperature of 145°F. However, if you prefer your tuna medium-rare, aim for an internal temperature of 125-130°F. See the chart below for the desired level of doneness.
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 |
Serving Suggestions
I like to serve these smoked tuna steaks over a bed of Pressure-Cooked Jasmine Rice with a squeeze of fresh lemon. For something lighter, pair them with a fresh green salad.
You can also flake the tuna and pile it onto Homemade Burger Buns, stuff it into my 3 Ingredient Flatbread for homemade fish tocos, or mix it with cream cheese, diced bell pepper, onion, lemon juice, and a dash of hot sauce for a creamy smoked tuna dip.
It also pairs perfectly with Smoked Asparagus, Smoked Cauliflower, Smoked Zucchini, and Smoked Cornbread.
Frequently Asked Questions
You can use either Ahi tuna or Yellowfin tuna for this smoked tuna recipe.
Yes, you can use frozen tuna for smoking. Just make sure the fish is completely thawed before smoking.
While a smoker is the best method for smoking tuna, you can use a gas or charcoal grill with an indirect heat setup. Do not place the fish 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 for up to 3 days.
More Easy Smoker Recipes You'll Love
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Printable Recipe
Smoked Tuna Steaks on Pellet Grill
Ingredients
- 2 pounds tuna steaks or tuna fillets
- 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.
- 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. 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.
- Continue to cook the tuna until it reaches your desired internal temperature. Remove from the grill and let rest for a few minutes.
- Serve the smoked tuna with your favorite side dishes.
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Notes
- 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.
- 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 30 to 60 minutes to cook, depending on how you like it.
| 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 |
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
R Dub says
Great recipe!
I omitted the sea salt and cooked at a slightly higher temp for less time and seared at max grill temp for 5 mins.
Jeri Walker says
I'm so glad you liked the tuna steaks! Thanks for coming back to rate the recipe and leave a helpful comment! 🙂 It's good to know they are delicious even without the salt!