Smoked Tuna with Teriyaki Glaze

Name: Geräucherter Thunfisch mit Teriyaki-Glasur
Total time: 2 h
Ingredients: 60 ml Sojasoße; 30 g Honig; 10 ml Sesamöl; 8 g Ingwer, frisch gerieben; 5 g Knoblauch, gepresst; 15 g Brauner Zucker; 10 ml Reisessig

GlazeFishHot SmokingMedium2-3 hrs60-63 °C100-120 °CHickory + Cherry

Tuna steaks are marinated in a salty soy marinade and then hot smoked with a teriyaki glaze. The sweet-salty glaze caramelises during smoking and forms a shiny crust. An ideal recipe for thick tuna steaks.

Ingredients(for 1 kg)

Soy sauce60 ml

Honey30 g

Sesame oil10 ml

Ginger, freshly grated8 g

Garlic, pressed5 g

Brown sugar15 g

Rice vinegar10 ml

Instructions

Marinade & Brining

1–2 hrs

Mix soy sauce, honey, sesame oil, ginger, garlic, brown sugar and rice vinegar. Place tuna steaks in a zip bag, add marinade and marinate in the refrigerator for 1–2 hours. Then remove, pat dry and dry on a rack for 30 minutes.

Smoking with Glaze

45–75 min.

Preheat smoker to 100–120 °C with hickory and cherry wood. Place tuna inside. After 20 minutes apply first layer of remaining marinade as glaze. Repeat every 15 minutes. Remove from smoker at core temperature 60–63 °C and rest for 5 minutes.

Pro Tip

Do not smoke tuna too long – at 60–63 °C core temperature the flesh is still slightly pink in the middle and remains juicy. Higher temperatures make the fish dry.

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