The trick is to smoke the meat and not make the meat smoke

KOHALA TUNA STEAKS

  Date: October 16, 2007
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This Asian influenced recipe by way of Hawaii came from Smoke & Spice. Tuna steaks are marinated briefly in a mix of Asian sauces and sweet & hot spices. The tuna steaks are seared under high heat to help seal in the moisture. Then it is onto the smoker for 25 minutes or so until they are medium rare. I was a bit concerned with how hot this would be because of the very, very hot peppers used. The finished product was sweet & spicy but not excessively so and the smoke form the pecan wood was just right. The tuna was a perfect medium rare and nice and moist on the inside. This recipe and some great fresh fish from Whole Foods turned out a wonderful meal. I’ve been a bit intimidated by fish, but this recipe seems foolproof.
Related Blog Entries:
Recipe Source:
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Meathead

Smoke & Spice:

Kohala Tuna Steaks - Page 231
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • • Disposable Foil Pans