Smoked Tuna Fish two ways

Smoked Tuna  fish two ways.

700-800g of tuna loin cut into longish lengths

First brine the fish in 7% solution for 2 hours

 



140g of brining salt into 2ltrs of warm water

Pour over the Tuna and allow to brine for a couple of hours

 

 





Remove the tuna from the brine and dry on kitchen paper.

Mix your smoking medium (I used beach sawdust with herbs added)

Light your smoker (or if using a one for stove put it on the stove top). When it is smoking well, put your fish on a foil grill tray in and lid down (this is not a cooked fish so should still be raw inside).
I also added some pecan wood chips to the charcoals to give it an extra smokiness.

When it has reached the required smokiness, remove.

 






Smoked Tuna with a herb and pepper crust.

Make some Italian herbs in oil (crush basil, rosemary, thyme, oregano with a little salt and mix with EVO to make a paste). Smear this on one of the pieces of Tuna.

Crush some pepper corns,

Place the piece of tuna in the middle of a piece of cling film, pour the crushed pepper over and turn it to make sure it is all covered, wrap it up in the cling film and place in the fridge.

Smoked Tuna with an Oyster sauce and Sesame crust

Smear the Tuna in a thick oyster sauce, then cover with sesame seeds (you can roast them if you wish), using the same procedure as you used for the peppered Tuna.

To serve, slice very, very thin (Carpaccio style) and layer on a platter, drizzle the Italian style one with more EVO and a few drops of lemon juice. Optional some slithers of Parmesan cheese.

The Sesame one drizzle with light soy sauce and sesame oil.