Smoked Tuna Steaks on Pellet Grill
These Smoked Tuna Steaks on a Pellet Grill are an easy recipe that will give you moist, tender, juicy tuna with a delicious smoky flavor. After a quick marinade, the steaks are smoked to perfection on your pellet grill.
Servings: 6 servings
Calories: 274kcal
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.
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
Calories: 274kcal | Carbohydrates: 3g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 607mg | Potassium: 411mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 3303IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
