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Smoked Tuna Steak
Created by: Howcan Team
Ingredients
- 10 tuna steaks (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Instructions
- In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 1/4 cup olive oil, 2 tablespoons lemon juice, 4 cloves minced garlic, 2 teaspoons black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon cayenne pepper.
- Place the tuna steaks in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, turning the bag occasionally to ensure even marination.
- Preheat the smoker to 225°F and add wood chips according to the manufacturer's instructions.
- Remove the tuna steaks from the marinade and discard the excess marinade. Place the tuna steaks on the smoker rack and smoke for 30 minutes, or until the internal temperature reaches 145°F.
- Remove the smoked tuna steaks from the smoker and let them rest for 5 minutes before serving.
- Serve the smoked tuna steaks with your choice of sides and enjoy!
Smoked tuna steak has a rich history rooted in coastal regions where fishing is a way of life. Chefs in places like Hawaii, Japan, and the Mediterranean have perfected the art of smoking tuna to create a dish that's both flavorful and nutritious. The best version of this dish can be found in renowned seafood restaurants along the coast, where chefs expertly smoke the tuna to perfection, preserving its natural flavors. The key to getting this dish right lies in the quality of the tuna and the smoking process, which infuses the meat with a delicate smoky flavor. For a unique twist, some chefs marinate the tuna in a blend of soy sauce, ginger, and sesame oil before smoking, adding an extra layer of complexity to the dish.
45 min
10
250 calories
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