Smoked Tuna Steaks
Seared smoked ahi tuna.
Jump to RecipeAhi tuna benefits from a light cold smoke that adds flavor while keeping the inside rare. The sesame crust adds texture and nuttiness. This is sushi-grade fish treated with BBQ respect.
This is perfect for Asian-inspired dinners or when you want something elegant and impressive. The presentation with the rare center is beautiful.
Serve with traditional accompaniments - wasabi, pickled ginger, soy sauce for dipping. A seaweed salad or edamame make good sides. Keep it simple and Japanese-inspired.
Quality matters here - use sushi-grade tuna from a trusted source. The sesame crust should be applied just before smoking and searing so it stays crunchy.
Cold smoking at low temperature adds flavor without cooking the inside. The quick sear is just to get the crust - the inside should still be rare. Slice against the grain for serving.
Ingredients
Instructions
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1
Marinate the ahi tuna steaks in soy sauce and sesame oil for about 30 minutes at room temperature. Don't marinate longer or the acid will start to "cook" the tuna.
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2
Press sesame seeds onto both sides of each steak.
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3
Cold smoke at 150°F with Bear Mountain Apple Pellets for just 20 minutes. You want smoke flavor without fully cooking the tuna.
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4
Sear each steak on a screaming-hot grill or cast iron skillet for about 30 seconds per side. The inside should still be rare. Use a grilling tool set for easy handling on the hot grill.
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5
Slice against the grain and serve rare with wasabi, pickled ginger, and soy sauce.