Categories  

                

Smoker


8 oz white wine
8 oz water
1/8 cup Salt
1 lb or so Fresh Tuna

1/2 teaspoon light soy sauce (or a mix of teriyaki and chili crisp oil). use enough to nicely coat the steaks.
1/2 cup Mayonnaise (use more or less depending on your preferred consistency)
1 tablespoons heavy cream
1/2 tablespoon White Pepper
1/2 tablespoon Garlic Powder
1/2 teaspoon fresh lemon juice
1/8 cup parsley, finely chopped
1/8 cup green onion, finely chopped
1/4 onion, finely chopped
1/4 teaspoon Hot sauce (tabasco, Franks, Cholula)

Combine salt, wine and water and mix thoroughly. Soak tuna steaks in a salt water brine for one hour before smoking. Pat dry, rub with soy sauce or teriyaki mix and transfer to smoker on indirect heat (about 225 degrees) turning after 30 minutes, until cooked through (do not overcook temp should be 130-140 for rare 140-150 for medium). Let cool. Chop smoked tuna steaks to your desired consistency, I like rough chopped.

In a stainless steel mixing bowl, combine chopped smoked tuna, mayonnaise, cream, pepper, garlic powder, lemon juice, parsley, onion, hot sauce and mix well (folding mixture). Scoop mixture into a serving dish and surround with lavash or crackers.


Excellent