This Smoked Tuna Recipe is brined in soy sauce, garlic, and ginger, then slow-smoked to perfection. Easy, flavorful, and totally addictive!
You know how some foods just transport you back to a specific moment? That’s exactly what smoked tuna does for me.
The first time I had it, I was sitting on a rickety wooden picnic table, barefoot in the sand, eating smoked tuna on crackers with a cold drink in my hand. The smoky, salty, slightly spicy tuna was so simple, yet so perfect. And ever since then, I’ve been trying to recreate that moment at home.
Of course, my first few attempts were… let’s just say they weren’t great. I went a little too heavy on the salt, didn’t let the brine soak long enough, or forgot to let the tuna dry before smoking (rookie mistake). But after some trial and error, I finally landed on the perfect balance of flavors—and now, I can bring that same beachside magic to my backyard.
Why You’ll Love This Smoked Tuna Recipe?
- Easy, no-fuss prep – Just brine, dry, and smoke. That’s it.
- Incredible depth of flavor – The soy sauce, garlic, and ginger bring out the tuna’s natural richness.
- Super versatile – Eat it straight, flake it into a salad, or turn it into a dip.
- Healthier than store-bought smoked fish – No preservatives, just real, fresh ingredients.
Ingredient Notes:
You don’t need a ton of ingredients, but each one really matters.
- Fresh tuna steaks – Quality is everything here. Skip frozen if you can.
- Soy sauce – Adds umami and a little saltiness.
- Salt – Essential for brining, but be careful—too much, and you’ll ruin the fish.
- Garlic & ginger – These add warmth and a subtle kick of spice.
- Green onions – They infuse the brine with a mild onion flavor.
- Black pepper & red pepper flakes – Just a little heat to bring out the smoky notes.
- Wood chips for smoking – Hickory gives a strong smoky flavor, while applewood adds a touch of sweetness.
How To Make Smoked Tuna?
Step 1: Brining the Tuna
Brining helps keep the tuna moist while adding huge flavor.
- Mix water, soy sauce, salt, green onions, garlic, ginger, black pepper, and red pepper flakes in a large bowl. Stir well until the salt fully dissolves.
- Place the tuna steaks in the brine, making sure they’re fully submerged. (A ziplock bag works great for this.)
- Refrigerate for 1-3 hours—any longer, and you risk making the fish too salty.
- Remove the tuna from the brine, pat it dry, and let it air-dry in the fridge for an hour to form a pellicle (a thin layer that helps absorb the smoke).
Step 2: Smoking the Tuna
Now for the fun part—getting that perfect smoky flavor.
Want To Save This Recipe?
- Preheat your smoker to 200-225°F (93-107°C).
- Place the tuna steaks directly on the grates. Brushing them lightly with olive oil helps keep them extra moist.
- Smoke for 1-1½ hours, or until the internal temp reaches 145°F (63°C). The fish should be firm but still flaky.
- Let the tuna rest for a few minutes before serving.
Storage Options:
Got leftovers? Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container for up to 3-4 days.
- Freeze: Wrap tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months.
- Reheat: Enjoy cold, or warm it gently in the oven at a low temp.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
- Different wood chips – Try mesquite for deep smokiness or cherry wood for a milder, slightly sweet flavor.
- Change up the brine – Swap soy sauce for teriyaki, or add a little honey for sweetness.
- Kick up the spice – Love heat? Add extra red pepper flakes or a dash of cayenne.
What to Serve with Smoked Tuna?
Smoked tuna is insanely versatile. Here are some of my favorite ways to enjoy it:
- With crackers & cheese – Perfect for a charcuterie board.
- In a salad – Toss with arugula, tomatoes, and a lemon vinaigrette.
- Over rice – Add avocado, soy sauce, and sesame seeds for a smoked tuna bowl.
- As a smoked tuna dip – Mix with cream cheese and mayo for a party-ready spread.
Frequently Asked Questions:
Can I use frozen tuna?
You can, but fresh is best! If using frozen, thaw completely and pat dry before brining.
What’s the best wood for smoking tuna?
Hickory for a bold smoky flavor, applewood for a milder taste, and mesquite for deep, earthy notes.
Can I use an electric smoker?
Absolutely! Just set the temp between 200-225°F and follow the same smoking times.
If you’re looking for a new way to enjoy tuna, this Smoked Tuna Recipe is it. It’s ridiculously easy, full of bold flavors, and totally addictive.
So, are you ready to give it a shot? If you try this recipe, let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Smoked Tuna Recipe
Ingredients
For the Brine:
- 3-4 cups water
- 2 tablespoons soy sauce
- 2-3 tablespoons salt adjust to taste
- 2 green onions diced
- 2 cloves garlic crushed
- 1- inch piece ginger crushed
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
For Smoking:
- 2-3 fresh tuna steaks 6-8 ounces each
- Wood chips or pellets for smoking hickory, mesquite, applewood, etc.
- 1 tablespoon olive oil optional, for brushing
Instructions
Prepare the Brine
- In a large bowl, combine water, soy sauce, salt, green onions, garlic, ginger, black pepper, and red pepper flakes. Stir until the salt fully dissolves. For best results, dissolve the salt in 1 cup of hot water, then allow the mixture to cool before adding the remaining ingredients.
Brining the Tuna
- Submerge the tuna steaks completely in the brine. If using a resealable plastic bag, ensure all the tuna is evenly coated. Refrigerate for 1-3 hours—brining too long may result in overly salty tuna with a mushy texture.
Drying the Tuna
- Remove the tuna steaks from the brine, discarding any excess. Gently pat the fish dry using paper towels. For optimal smoking results, allow the tuna to rest in the refrigerator for at least one hour to form a pellicle, which enhances smoke absorption.
Smoking the Tuna
- Preheat the smoker to 200-225°F (93-107°C), following the manufacturer’s instructions. Place the tuna steaks directly onto the smoker grates, optionally brushing them with olive oil to maintain moisture.
- Smoke the tuna for 1-1½ hours, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily. Smoking time may vary depending on the thickness of the steaks and the smoker’s temperature stability.
Resting and Serving
- Once the tuna reaches the desired doneness, remove it from the smoker and allow it to rest for 5 minutes before serving. Serve warm as a main dish, or use it as a flavorful addition to salads, sandwiches, or dips.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
