Ingredients:

  • 1 lb High-quality Ahi Tuna (Yellowfin), sushi-grade, cut into one large piece or two thick 1-inch steaks
  • ½ cup Granulated Sugar
  • ½ cup Kosher Salt (or flaky sea salt)
  • 2 Tbsp Finely ground Black Pepper
  • 1 Tbsp Dried Dill or 1 tsp Lemon Zest (optional)
  • 2 cups Wood Chips or Pellets (Applewood, Pecan, or Oak)
  • 1 Tbsp High-quality Olive Oil or Avocado Oil
  • Flaky Sea Salt

Instructions:

  1. Prepare the Tuna: Pat the tuna fillets bone-dry using paper towels.
  2. Mix the Cure: In a small bowl, thoroughly combine the sugar, salt, pepper, and any optional flavourings (Dill/Zest).
  3. Apply the Cure: Place the tuna in a shallow dish. Evenly rub the cure mixture over all sides of the tuna, ensuring full coverage.
  4. Cure: Place the dish, uncovered, into the refrigerator for 2 to 4 hours. Do not exceed 4 hours.
  5. Rinse: After the curing time, gently rinse the tuna under cold running water to remove all surface cure.
  6. Dry: Pat the tuna fillets completely dry. Place them on a wire rack set over a sheet pan.
  7. Form the Pellicle: Place the tuna, uncovered, back into the refrigerator for 1 hour. This drying process creates the pellicle necessary for smoke adherence.
  8. Preheat the Smoker: Set your smoker to a very low temperature, aiming for 180°F to 200°F (82°C to 93°C). Prepare your wood chips or pellets.
  9. Load the Tuna: Once the smoker is producing clean, thin blue smoke, transfer the tuna (still on the wire rack) directly to the smoker grates. Insert a digital probe into the thickest part of the fillet.
  10. Smoke to Temperature: Smoke the tuna until the internal temperature reaches 120°F to 125°F (49°C to 52°C) for a perfect medium-rare result. This typically takes 60 to 90 minutes.
  11. Rest: Remove the tuna from the smoker immediately and place it on a clean cutting board. Tent loosely with foil and allow to rest for 10 minutes.
  12. Slice: Using a very sharp serrated knife, slice the tuna against the grain into thin medallions (about ¼ inch / 6 mm thick).
  13. Finish: Drizzle lightly with olive oil and sprinkle with flaky sea salt just before serving.