Smoked Tuna

Ingredients

• 40 ounce tuna steaks 
• 5  bay leaves crumbled
• 0.5 cup firmly brown sugar packed
• 4 servings cherry wood chunks 
• 0.7 cup coarse kosher salt 
• 4 cups cooking wine dry white
• 2 tablespoons juice of lemon fresh
• 4 servings vegetable oil 
• 2 quarts water 
• 2 tablespoons coarsely ground peppercorns black

Equipment

• frying pan
• ziploc bags

Directions

1. Soak wood chunks in water to cover at least 30 minutes.
2. Place tuna steaks in a large heavy-duty zip-top plastic bag. Stir together 2 quarts water and next 4 ingredients; pour over steaks. Seal bag; chill 3 hours, turning bag occasionally.
3. Remove steaks from brine. Wash and pat dry.
4. Place on a rack to air dry 30 minutes.
5. Brush with vegetable oil. Pat pepper on both sides of fillet.
6. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
7. Drain wood chunks, and place on coals.
8. Place water pan in smoker; add wine. Coat rack with cooking spray; place in smoker.
9. Place steaks on upper rack; cover with smoker lid. Cook 3 to 4 hours or until fish flakes easily when tested with a fork.