Tuna Jerky with Chili and Garlic

Name: Thunfisch-Jerky mit Chili und Knoblauch
Total time: 7 h
Ingredients: 60 ml Sojasauce; 6 g Knoblauchpulver; 4 g Chiliflocken; 15 g Meersalz; 10 g Rohrzucker; 4 g Schwarzer Pfeffer, grob gemahlen; 20 ml Limettensaft

MarinadeFishDehydratingMedium7-10 hrs63-68°C65-70°CMesquite

Bold tuna jerky with a spicy chili-garlic marinade, achieving a firm, chewy texture through slow dehydration. Soy sauce provides a deep umami note while chili adds pleasant heat. An intense snack for fish lovers.

Ingredients(for 1 kg)

Soy Sauce60 ml

Garlic Powder6 g

Chili Flakes4 g

Sea Salt15 g

Raw Cane Sugar10 g

Black Pepper, coarsely ground4 g

Lime Juice20 ml

Instructions

Marinade & Marinating

4–6 hours

Stir all ingredients into a marinade. Marinate tuna strips fully submerged in the refrigerator for 4–6 hours, turning occasionally.

Preparation for Drying

20 minutes

Let strips drain on a wire rack and pat dry with paper towels. Distribute evenly on dehydrator trays without overlapping.

Dehydrating

7–10 hours

Dehydrate at 65–70 °C for 7–10 hours. The jerky is ready when it bends without breaking and shows no moist spots.

Quality Check & Storage

30 minutes

Allow jerky to cool completely and check for even drying. Store in vacuum bags or airtight jars in a cool, dark place for up to 3 weeks.

Pro Tip

Freeze tuna for 1–2 hours before slicing to achieve even, clean cuts.

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