The trick is to smoke the meat and not make the meat smoke
KOHALA TUNA STEAKS
Date:October 16, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Kohola Tuna Steaks
The tuna is marinated with a Hawaiian sauce that blends Asian flavors with some spicy ingredients
The marinade used rice vinegar, sesame oil, thyme, sea salt, garlic, ginger, scallions, & butter
The marinade is ready to mix
The finished marinade
The fish marinades for 30 minutes
The tuna gets browned in a skillet before heading out to the smoker
The tuna is browned & it is time to head out to the smoker
The tuna is placed on some ribbed foil pans before heading out to the smoker
The browned tuna smokes for an additional 30 minutes
The tuna is drizzled with lemon juice & topped with lemon slices before serving
The tuna was served with some rice pilaf, green beans & some crusty peasant bread
The tuna was moist & flavorful with a combination of sweet & spicy, but not too spicy.
This was an excellent dinner
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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.