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Smoked Tuna Steak
Created by: Howcan Team
Ingredients
- 2 tuna steaks (6-8 ounces each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- Wood chips for smoking
Instructions
- Soak wood chips in water for at least 30 minutes.
- Preheat the smoker to 225°F.
- In a small bowl, mix 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Brush the olive oil mixture onto both sides of the tuna steaks.
- Place the soaked wood chips in the smoker box or directly on the coals.
- Place the tuna steaks on the smoker rack and add the lemon slices on top.
- Smoke the tuna steaks for 20 minutes, or until they reach an internal temperature of 145°F.
- Remove the tuna steaks from the smoker and let them rest for 5 minutes before serving.
- Serve the smoked tuna steaks with your favorite side dishes and enjoy!
Smoked tuna steak has a rich history, with origins in ancient fishing communities. This dish gained popularity in coastal regions, where fresh tuna was abundant. Chefs like Nobu Matsuhisa and Jean-Georges Vongerichten have elevated smoked tuna steak to gourmet status, infusing it with Asian and French influences. Today, the best versions of this dish can be found in renowned seafood restaurants in coastal cities like Tokyo, New York, and Sydney. The key to a perfect smoked tuna steak lies in the quality of the tuna and the precision of the smoking process. Alternatively, some chefs opt for grilling or searing the tuna to achieve a smoky flavor.
30 min
2
300 calories
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