Smoked Tuna Steaks with Lemon Pepper Garlic Rub
We quick brine our tuna steaks before rubbing them oil and a delicious lemon pepper and basil rub before smoking low and slow with indirect heat until they are cooked to perfection.These simple Smoked Tuna steaks can be prepared 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, you can still follow the same basic principles below.
Servings 4 servings
Calories 400kcal
Cost $60
Equipment
- Grill, Pellet Grill, or Smoker
- Large Pot or Baking Dish
- Paper Towels
- Wood chunks or a pellet tube smoker with pellets or a smoker box with wood chips
- A Grill Basket or Phat Mat (optional)
- Grill Tongs or Spatula
- Instant Read Thermometer and/or Leave in Temperature Probe
- Cutting Board
Ingredients
- 4 Tuna steaks - thick cut Ahi, yellowfin, or bluefun preferabbly
Wet Brine
- 4 Cups Cold Water
- ⅔ Cup Brown Sugar
- ¼ Cup Kosher Salt
Lemon Pepper Rub
- 4 tablespoon Olive Oil
- 4 cloves Minced and crushed fresh garlic can substitute 1 teaspoon garlic powder
- 2 tablespoon Lemon Pepper
- 1 tablespoon Kosher Salt
- 1 tablespoon Dried Thyme
- 1 tablespoon Dried Basil
- 2 teaspoon Paprika for color
- ½ Lemon Lemon Juice (squeezed) for juice at the end
Instructions
Brine the Tuna Steaks
- Combine the Water, Brown Sugar and Kosher Salt in a large pot or baking dish and stir well to dissolve.4 Cups Cold Water, ⅔ Cup Brown Sugar, ¼ Cup Kosher Salt
- Add the tuna steaks to the brine mixture and submerge completely.4 Tuna steaks - thick cut
- Keep refrigerated in the brine mixture for 45-60 minutes.
- Remove the tuna steaks from the brine mixture and rinse well under cold running water and pat very dry with paper towels.
- Place the tuna steaks on a wire rack back in the refrigerator for 1-3 hours to dry while you get your grill or smoker set up.
Set up the Grill, Pellet Grill, or Smoker
- Light or turn on your smoker or pellet grill and set up the temperature to 250°F. If using a grill, set up the burners or charcoal on only one side for indirect cooking.
- Brush the grill grates with oil to keep the smoked tuna steaks from sticking or use a well oiled grill basket or grill mat.
Season the Tuna Steaks
- Remove the tuna steaks form the refrigerator and keep on the wire rack for now on top of a cutting board.
- Drizzle the olive oil over both sides of each steak and to cover the surface.4 tablespoon Olive Oil
- Combine the garlic, salt, lemon pepper, thyme, basil, and paprika, in a small mixing bowl and then sprinkle over each side of the tuna steaks.4 cloves Minced and crushed fresh garlic, 2 tablespoon Lemon Pepper, 1 tablespoon Kosher Salt, 1 tablespoon Dried Thyme, 1 tablespoon Dried Basil, 2 teaspoon Paprika
Smoking the Tuna Steaks
- Add your wood chunk(s) directly to the firebox or on top of the charcoal of a smoker, or use chips in a smoker box, or pellets in a tube smoker on a gas grill.
- Once smoke is being produced, put your tuna steaks in the smoker, or on the grill AWAY from the direct heat.
- Smoke the Tuna Steaks continuously at 250°F, without flipping, until they reach an internal temperature of 140-145°F. This should take about 45-60 minutes.
- Remove the smoked tuna steaks from the grill or smoker, optionally squeeze some lemon juice over them, and serve immediately while hot.½ Lemon Lemon Juice (squeezed)
Nutrition
Calories: 400kcal