Ingredients

  • 4 pieces tuna fillet – 2 kg (4 lb)
  • cooking oil

Marinade

  • 15 ml (1 tbsp) dried dill weed
  • 15 ml (1 tbsp) mustard seed
  • 45 ml (3 tbsp) salt
  • 5 ml (1 tsp) ground black pepper
  • 125 ml (1/2 c) brown sugar
  • 2 bay leaves
  • 1000 ml (4 c) water

Preparation

  1. The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved.
  2. Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight.
  3. Remove fish from bag and pat dry.

Smoking Method

  1. Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place fish on oiled racks and using Maple flavour bisquettes smoke/cook for 1 1/2 to 2 hours.

To Serve

Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.