How to Make Smoked Tuna Steaks

Learn how to make smoked tuna steaks on ANY grill or smoker!

Whether you are using a pellet grill like a Traeger or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, we’ve got you covered. 

Let’s go!

 

Preparing your Tuna Steaks for Smoking

No matter what type of tuna steaks you are smoking, whether it be Ahi, Yellowfin, or Bluefin Tuna Steaks, you are better off brining them first.

When possible, you should do this with any fish you grill or smoke.

Brining fish not only adds flavor, but helps the tuna steaks retain moisture during low and slow smoking, helps it absorb smokey flavor, and cuts down on albumin, that unappetizing white stuff that leaks out of fish sometimes when it’s cooked.

And thankfully tuna steaks have shorter and looser muscle fibers, so they absorb brine much faster than say a chicken breast, so 45 minutes to an hour in the brine mixture  is all you need.

 

Brine the Tuna Steaks Before Smoking

Now, to prepare a brine for smoked tuna steaks, all you really need is water, salt and sugar.

Feel free to add other seasonings or use naturally salty and sugary ingredients like fruit juice in place of sugar, or soy sauce in pace of salt.

The sugar and salt not only flavors the tuna steaks really well throughout but really prepare it perfectly absorb the maximum amount of smokey flavor and keep the fish from drying out while it cooks low and slow.

You will need:

• A covered baking dish or large pot
• 4 Cups Cold Water
• 2/3 Cup Brown Sugar
• 1/4 Cup Kosher Salt

Mix well to dissolve the salt and sugar in the water.

This is good for about 2-3 lbs of fish, and you can double this brine recipe if needed but try to keep the ratios consistent.

You can also add things like worcestershire sauce or honey but cut back on the salt and sugar respectively if you do.

Mix the brine mixture ingredients together well and pour over the tuna steaks in a large sealable bag, a brining bucket, or a covered baking dish.

Brine the tuna steaks for about 45-60 minutes in the refrigerator.

The longer you leave the tuna steaks in the brine the saltier they will get, so if it’s your first time brining expensive tuna steaks, be conservative with how long you leave them in the brine.

You can always go longer next time.

 

Rinse and Dry the Tuna Steaks Smoking

Take the tuna steaks out of the bag, bucket, or baking tray and rinse them off really well under cold running water, and pat very, very dry with paper towels, and place them on a wire rack to air dry even further.

Don’t worry, there is still plenty of flavor INSIDE the meat.

Unlike a marinade where you leave the sauce on the meat when you cook, with a brine, you always rinse off the exterior of the fish or it will be much too salty.

Keep them on the wire rack for about 1-2 hours in the refrigerator while you start to get your grill or smoker ready.

Over the course of an hour or so the brined tuna steaks will form what is known as a pellicle on the exterior.

This is just a fancy term for a sticky layer that forms as some of the salt and sugar that infused makes its way back to the surface.

The pellicle is the ideal surface to absorb smokey flavor and form a delicious crust on the tuna steaks as they smoke, so give it time to form.

If you don’t have time to let them dry out on the wire rack then just make sure to dry them VERY well with paper towels before applying your rub.

 

Seasoning your Tuna Steaks for Smoking

Tuna, being a firmer fish, holds up well to stronger flavors compared to more delicate fillets like tilapia and halibut.

You can go still gentle and delicate with a simple blend of salt, lemon pepper, thyme and garlic if that’s your thing.  You can also add in some smoked paprika for more color and depth of flavor.

Mix the spices and sprinkle on the tuna steaks after rubbing both sides with some olive oil.

Go easy on the amount of salt in your rub since we already brined the tuna steaks for smoking.  You can always add more after tasting but you can’t put that genie back in the bottle if you overdo it.

One of our latest favorite rubs for smoked fish is Rufus Teague Fish Rub.

It’s got a great sweet and salty profile with some garlic, lemon, pepper, and a touch of heat that works great on smoked tuna steaks.

 

Best Wood Choices for Smoked Tuna Steaks

Because we are only smoking the tuna steaks for such a short period of time, you can really get away with any kind of smoking wood of your choosing.

If you want to keep it simple and straightforward, choose a lighter smoking wood like alder, oak, apple, or peach.

Want more smokey wood flavor?  We also really like hickory or cherry for smoking tuna.

But if you want a more delicate flavor, then go lighter with some conventional wood choices.

 

Best Times and Temperatures for Smoked Tuna Steaks

What is the Best Temperature to Smoke Tuna?

We are going to set up the smoker for indirect cooking at 250-275°F.

When we are smoking fish, (unless we are looking to smoke small thin strips for preservation, like a jerky where we dry out the protein on purpose at super low temps), anything lower tends to dry out the fish before it cooks completely, especially if you have very thick tuna steaks.

You CAN set the temperature higher if you want a higher heat taste and finish, just know that smoking over 325°F may burn any sugar BBQ rub, and the tuna may cook too fast to absorb any real smoke flavor before its finished.

 

Target Internal Temperature for Smoked Tuna Steaks

You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked tuna steaks, especially because they will cook relatively FAST!

We are particular fans of this one from Thermopro because of its durability and affordable price.

A final internal temperature of 140-145°F on the smoked tuna steaks is what the USDA recommends to be fully cooked. 

If you are looking for a more medium-rare internal temperature on your smoked tuna steaks, then you should target closer to 125-130°

 

How Long Does it Take to Smoke Tuna Steaks?

At 250°F, the typical tuna steaks will take about 45-60 minutes to cook and come up to 145°F internally.

This gives it plenty of time to absorb a good amount of smoke and really develop some great flavors on the smoker.

But watch your internal temperature closely, it all depends on thickness.

Smaller, thinner tuna steaks may only take 30 minutes to finish smoking!

 

Smoking Tuna Steaks with Cedar Planks, Grill Baskets, or Phat Mats

Option 1: Cedar Planks

You can also experiment with smoking your tuna steaks on cedar planks for some added woods-ey flavor.

Check out our complete guide on how to grill with cedar planks HERE.

Make sure to soak the cedar planks in water for at least an hour before putting them on your grill or smoker so that they don’t char and burn.

This also helps release steam and flavor the tuna steaks while they are smoking.

 

Option 2: Use a Grill Basket or Grill Mat

Because tuna is more delicate than other cuts of meat, you may be more successful if you place the steaks in a grill basket rather than directly on the grill grates.

We are particular fans of the ORDORA Portable Grill Basket because it comes with its own handle, making it much easier to manage and move lots of delicate food around with one quick motion.

Another option is to use a grill mat, which are becoming increasingly popular in many BBQ circles, especially for delicate veggies and small seafood like shrimp and scallops.

Our personal favorite is the PhatMat Non Stick Grill Mat.

Just throw it down on your grill to keep your fish (or any other food) from sticking or falling through. It keeps your grates really clean, and when you are done, you just throw it right in the dishwasher!

 

Setting up your Smoker for Tuna Steaks

Vertical or Offset Charcoal Smoker

Read Char-Broil Reviews on Amazon

Fill your firebox or lower charcoal basin with a few handfuls of unlit charcoal and create a small hollowed out depression in the center where you can add your lit briquets.

If your smoker comes with a water pan, like the Weber Smokey Mountain, fill the water pan as well to help stabilize the temperature and add moisture to the cooking chamber.

Light a charcoal chimney about 1/4 way with charcoal and wait about 15 minutes for it to fully ignite.

You will not need too many briquets here because we are only smoking the tuna steaks for about an hour at the most.

Fill your water pan first, then add the lit briquets to the center depression you created.

Keep the dampers about 1/2 way to 3/4 open until the cooking chamber temperature reaches about 225°F.  Then slowly close them down until they are just barely open and you are maintaining a temperature of 250° F.

Place 1 chunk of your chosen smoking wood on top of your lit charcoal once the smoker is up to temperature and put your oiled and seasoned tuna steaks on once the smoker is actively producing smoke.

Want to see a list of our FAVORITE Vertical Smokers for 2021?  Check it out here!

 

Propane or Electric Smoker

See Masterbuilt Reviews on Amazon

Propane and electric options are some of the easiest smokers for beginners to start with.

Debating whether to buy a propane or electric smoker?  Check out our COMPLETE Comparison Guide HERE.

 

For Propane: Open your gas valve and light the bottom burner. Adjust it to keep the temperature constant at 250° F.

Need a refresher? Check our our Complete Guide to How to Use a Propane Smoker HERE.

 

For Electric: Plug your electric smoker in, open the vents, and turn the temperature to 250° F.

While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray.

Fill the water tray if there is one.

Place your oiled and seasoned tuna steaks either directly on the rack, or on your soaked cedar planks, in a grill basket, or on a Phat Mat, and close the door.

Refilling wood chips is one of the major drawbacks, besides shelf size, of electric smokers compared to pellet grills like Traegers and Pit Bosses.

However, we recently found a great solution.

If you are tired of having to reload fresh wood chips into your electric smoker, especially on longer cooks like with a smoked sirloin tip roast, then check out this Masterbuilt Automatic Slow Smoker Attachment.

It basically burns new fresh wood chips at a constant rate, much like how a pellet grill works, freeing you up to do other things while getting your food nice and smokey!

 

Pellet Grill

Check out this Z Grills Pellet Grill on Amazon

Pellet grills like the ones from Traeger and Camp Chef are great for smoking tilapia.

Fill the pellet hopper with your choice of smoking wood pellets.

Plug in the pellet grill, turn it on and let it run through its start up process.

Then turn the temperature to 250°F.

When the pellet grill has come up to temperature, place your oiled and seasoned tuna steaks in the pellet grill set up for indirect heat.

Never used a pellet grill like a Traeger or a Camp Chef before? 

Read our ultimate guide to pellet grills to learn why they are so easy to use and how to set one up for success every time.

Here is also a list of our Favorite Pellet Grills for 2022 priced under $500!

 

Gas or Charcoal Grill

Check out the Weber Spirit on Amazon

On a gas or charcoal grill you will likely need to use a smoker box filled with wood chips, or a pellet tube smoker filled with wood pellets.

Think you need a fancy smoker to smoke food at home? 

Think again. Great smoked food can be made right on your current gas or charcoal grill!

Check out this Step by Step Guide to Smoking on a Gas Grill HERE.

If you are unfamiliar with these gas grill smoking devices mentioned above, no worries, we have you covered!

You can read all about smoker boxes here, and see a selection of our favorite pellet tube smokers here.

Not sure which is best to use?

Check out this guide comparing smoker boxes to pellet smoker tubes.

In the case of smoked tuna steaks, we would opt for just using the smoker box filled with some wood chips since we will be cooking for probably no longer than 45-60 minutes

Set up your gas or charcoal grill for indirect cooking with the burners or a small amount of lit briquets on one side and plan for your oiled up tuna steaks to be on the other side.

 

Once the temperature of your grill is around 250°F, place your smoker box or pellet tube smoker over the coals or lit burners and once smoke begins coming out, place your tuna steaks on the opposite side of the heat.

Make sure to oil the grates on the indirect side very well so that the smoked tuna steaks do not stick.

 

Monitor your Grill Temperature

Almost every grill and smoker will have some sort of temperature gauge on them.

Now, if you are using a pellet grill or electric smoker, you should be able to pretty accurately dial in your desired temperature of 250°F with the turn of a dial.

This is what makes them so convenient!

If, however, you are using a charcoal or propane grill/smoker, you can’t rely on the cheap lid mounted temperature gauge that come installed on them.

We have found these can sometimes be up to 30°F off from what the true actual temperature at the grill grate level.

This is unacceptable.

This is why you will always see competition cooks, and backyard chefs who know their stuff, using wireless digital probe thermometers to keep track of both their meat AND their cooking chamber.

And even if you have a fancy pellet grill like a Traeger or even an electric smoker, it can’t hurt to double check how accurate your temperature settings are to the true temperatures you are getting.

We are big fans of the ThermoPro Wireless Digital Meat Thermometer series.

 

Best Ways to Serve Smoked Tuna Steaks

Your smoked tuna steaks should be served immediately after removing them from the smoker.

No need to rest or wait to eat!

You can squeeze some fresh lemon on them or top with a little sprinkle of parsley for added color.

You can also slice up that smoked tuna to make delicious smoked tuna tacos, or incorporate it into a smoked tuna dip for a party for all to enjoy.

 

What Other Food Can I Smoke on a Grill or Smoker?

Looking for some more smoky inspiration?

So glad you asked.

Check out some of our other great recipes of smoked and grilled food to try out at your next outdoor BBQ!

Pork

• Traeger Baby Back Ribs
• Traeger Smoked Pulled Pork
• Traeger 3-2-1 Pork Ribs
• Traeger Smoked Pork Loin
• Pit Boss Pulled Pork
• Pit Boss Smoked Baby Back Ribs
• Pit Boss Smoked Pork Loin
• Pit Boss 3-2-1 Ribs
• Camp Chef Pulled Pork
• Masterbuilt Electric Smoker Boston Butt
• Masterbuilt Baby Back Ribs
• Pellet Grill Smoked Pork Chops
• Pellet Grilled Bratwurst
• Gas Grilled Bratwurst
• Smoked Fresh Holiday Ham
• Spiral Sliced Smoked Hot Dogs
• Smoked Bratwurst with Beer Braised Onions
• Roasted Pig in Your Backyard

 

Beef

• Traeger Smoked Prime Rib
• Traeger Beef Tenderloin with Horseradish Cream
• Traeger Smoked Beef Brisket
• Traeger Smoked Chuck Roast
• Traeger Smoked Pot Roast
• Pit Boss Beef Brisket
• Pit Boss Smoked Beef Tenderloin
• Pit Boss Smoked Prime Rib
• Pit Boss Smoked Chuck Roast
• Pit Boss Smoked Beef Ribs
• Masterbuilt Smoked Chuck Roast
• Masterbuilt Beef Brisket
• Perfect Smoked London Broil
• Smoked Ribeye Roast
• Smoked Corned Beef
• Smoked Ribeye Steaks
• Smoked Filet Mignon
• Hot and Fast Pellet Grill Beef Brisket
• Pellet Grilled Steak
• Perfect Grilled Hamburgers
• Smoked Eye of Round Roast Beef
• Easy Smoked Flank Steak
• Smoked Tomahawk Steaks
• Smoked Bottom Round Roast
• Smoked Sirloin Tip Roast

 

Seafood

• Honey Smoked Salmon
• Smoked Oysters in a Garlic White Wine Sauce
• Smoked Scallops with Lemon Butter Sauce
• Smoked Lobster Tails
• Honey Smoked Tilapia
• Perfect Smoked Halibut
• Smoked Mahi Mahi Fillets
• Smoked Swordfish Steaks
• Smoked Crab Legs with Cajun Clarified Butter
• Smoked Mackerel with Maple Balsamic Glaze
• Smoked Catfish with Cajun BBQ Rub
• Smoked Red Snapper with Blackening Rub
• Smoked Trout

 

Poultry

• Pit Boss Smoked Whole Chicken
• Pit Boss Smoked Chicken Thighs
• Pit Boss Smoked Chicken Breasts
• Pit Boss Smoked Chicken Legs
• Pit Boss Smoked Chicken Wings
• Traeger Smoked Whole Chicken
• Smoked Chicken Leg Quarters
• Beer Can Chicken on a Pellet Grill
• Spatchcocked Chicken on a Pellet Grill
• Pellet Grill Smoked Turkey Breast
• Pellet Grill Turkey
• Easy Smoked Turkey Legs
• Spatchcock Smoked Turkey on a Pellet Grill
• Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours! 

 

Lamb

• Smoked Leg of Lamb with Guinness Marinade
• Smoked Lamb Chops with a Balsamic Butter Sauce
• Smoked Rack of Lamb with Garlic and Rosemary or Smoker
• Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
• Smoked Lamb Shanks

 

Other Odds and Ends

• Masterbuilt Smoked Cheese
• Smoked Gouda Cheese
• Smoked Asparagus
• Easy Smoked Broccoli
• Smoked Cauliflower
• Sticky Smoked Sweet Potatoes
• How to Steam Tamales
• Smoked Pineapple in a Maple Bourbon Sauce
• Smoked Carrots with a Honey Balsamic Glaze