Recette de thon fumé

Ingrédients

• 1 lb albacore tuna loin or steaks ((fresh or frozen))
• vegetable oil
• wood chips or pellets for smoke ((apple, cherry or alder))
• optional: dry rub
• 2 cups water
• 1/4 cup Diamond Crystal kosher salt
• 1/4 cup brown or white sugar

Préparation

1. 1

   Brine the tuna: Combine the water, salt and sugar in a medium bowl by whisking to fully dissolve. Place the thawed tuna loins in the brine, cover and refrigerate for 2 to 3 hours.

2. 2

   Preheat your smoker according to the manufacturer's instructions to 190°F to 200°F (with super smoke or smoke boost setting if available) and set up for indirect heat cooking.

3. 3

   Remove the tuna from the brine and rinse under cold water, then pat dry with paper towels.

4. 4

   Drizzle a little oil on the tuna to prevent it from sticking to the grates. You can optionally dust the fish with a dry rub if you are going for a BBQ flavor. Insert a remote probe thermometer and set the alarm to about 5 degrees below the desired finished temperature.

5. 5

   Place the tuna in the smoker and cook until the internal temperature reaches 125°F for medium-rare, 130°F to 135°F for medium, or 145°F for well done. I wouldn't recommend going above 145°F as it will be too dry. Approximate cook time will be 1 1/2 to 2 hours, depending on the thickness of the fish.

6. 6

   Remove from the smoker and enjoy immediately, or chill in the fridge to use for tuna salad or smoked tuna dip. You can also can the smoked tuna to preserve it longer.