Smoked Ahi Tuna Steaks are out of this world with flavor, starting with a seasoning of paprika, lemon pepper, and garlic powder and then smoked for about an hour.
It’s not that often that you see smoked tuna, right? We had some tuna steaks and thought we’d give it a try. Um, flavor bomb! They turned out really tasty – nice and tender on the inside with just a bit of a bark on the outside for the seasoning. They go really well with a side salad, corn, or whatever side dish you fancy.
Why You’ll Love It
- Versatile dish: Serve the smoked ahi tuna steaks alongside your favorite sides, such as roasted vegetables, steamed rice, or a fresh salad, for a complete and satisfying meal.
- Flavorful seasoning: The combination of paprika, lemon pepper, and garlic powder provides just the right amount of seasoning to enhance the natural taste of the tuna without overwhelming it.
- Impressive presentation: Not only does this dish taste fantastic, but it also looks impressive when served.
Ingredients You’ll Need
- Ahi tuna steaks – If ahi tuna is unavailable, you can substitute it with other types of tuna such as yellowfin or albacore.
- Paprika – If you prefer a spicier kick, you can use hot paprika instead.
- Lemon pepper seasoning – If you don’t have lemon pepper seasoning, you can make your own by combining lemon zest and black pepper.
- Salt
- Garlic powder
- Olive oil – Use your favorite brand of olive oil.
- Chopped fresh parsley – Optional. Fresh parsley adds a pop of color and freshness to the finished dish.
Equipment Needed
- Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
- Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. If you’ve already got pellets in your smoker, use whatever you have.
- Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
Helpful Tips for Smoked Ahi Tuna Steaks
- Choose high-quality tuna that are firm and have a vibrant color. This ensures the best flavor and texture for your dish.
- Make sure your smoker is preheated to the correct temperature before adding the tuna steaks.
- Allow the smoked tuna steaks to rest for a few minutes before serving. This allows the juices to be redistributed and ensures a more tender and flavorful fish.
How to Store & Reheat
Storing
Store any leftover smoked ahi tuna steaks in an airtight container in the refrigerator for up to 2 days. For longer storage, you can wrap the tuna steaks tightly in plastic wrap and then aluminum foil before placing them in the freezer. Properly stored, smoked tuna can last for up to 2-3 months in the freezer.
Reheating
Skillet: Heat a non-stick skillet over medium-low heat. Place the smoked tuna steaks in the skillet and cook for 1-2 minutes on each side, just until warmed through. Be careful not to overcook, as the tuna can become dry.
Oven: Preheat your oven to a low temperature, around 275°F (135°C). Place the smoked tuna steaks on a baking sheet lined with parchment paper or foil. Bake for 5-7 minutes, or until warmed through. Keep an eye on the tuna to prevent overcooking.
Grill: Place the tuna steaks on a clean, oiled grill grate and cook for 1-2 minutes on each side, just until warmed through.
What to Serve on the Side
For sides, there is an endless array of salads and veggies that would make a good choice. Here are a few of our favorites:
Questions About the Recipe
Can I use frozen tuna for this recipe?
Yes, you can use frozen ahi tuna steaks for this recipe. Just be sure to thaw them completely in the refrigerator before cooking to ensure even cooking.
What wood chips should I use for smoking?
We recommend using cherry or apple wood to smoke the tuna. Each imparts a slightly different flavor, so feel free to experiment to find your favorite.
Can I use different seasonings for the tuna?
Feel free to experiment with different seasonings to customize the flavor of the smoked tuna. You can try options like Cajun seasoning, blackening seasoning, or even a simple mix of salt, pepper, and herbs.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!
Instagram it! If you try this recipe please tag #legendsofthegrill on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Facebook to keep up on what we’re cooking up.
Smoked Ahi Tuna Steaks
Equipment
Ingredients
- 4 ahi tuna steaks about 1 inch thick
- 2 teaspoons (4 g) paprika
- 2 teaspoons (4 g) lemon pepper seasoning
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (0.1 g) chopped fresh parsley optional, for garnish
Instructions
- In a shallow dish, mix together the seasonings.
- Coat the tuna steaks with olive oil, then season all over with the dry rub. Let sit for 10 minutes to soak up the rub while you preheat the smoker.
- Preheat the smoker to 225°F (105°C).
- Lightly oil the grill grate. Place tuna steaks directly on the grill. Smoke the tuna for about an hour. Times will vary so smoke just until the internal temperature reaches 125°F(50°C).
- Remove and let rest for 5 minutes.
- Sprinkle with chopped parsley for garnish, if desired.
Notes
- Choose high-quality tuna that are firm and have a vibrant color. This ensures the best flavor and texture for your dish.
- Make sure your smoker is preheated to the correct temperature before adding the tuna steaks.
- Allow the smoked tuna steaks to rest for a few minutes before serving. This allows the juices to be redistributed and ensures a more tender and flavorful fish.
- We recommend using cherry or apple wood to smoke the tuna.
- You can use any type of tuna you like. Yellowtail tuna is also very tasty.
Nutrition
Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.