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Author Topic: Tuna Loin  (Read 2266 times)

johnnytex

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Tuna Loin
« on: September 06, 2015, 04:49:40 PM »
Got a birthday party next weekend and a friend gave me a full 3.3 lb tuna loin.
Looking for advice on smoking it in my #3.
Brine?
Slice or cook whole?
Any suggestions?

Thanks.
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Tex From Ennis, TX

NDKoze

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  • Gregg - Fargo, ND
Re: Tuna Loin
« Reply #1 on: September 08, 2015, 11:31:49 PM »
Hi Tex!

I do not have any idea on your question, but just wanted to say it is good to have you back posting again.

Hopefully others will come back with some ideas for you.
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Pork Belly

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Re: Tuna Loin
« Reply #2 on: September 09, 2015, 09:56:56 AM »
I think I would give it at least an hour, perhaps 2 of cold smoke. After the cold smoke wrap it in cling film and fully chill it again, even overnight would be fine. Finish the loin with a traditional hot sear to a rare, medium rare. Good luck.
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Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Tuna Loin
« Reply #3 on: September 09, 2015, 09:54:28 PM »
Good to see you, Tex!  Good luck with the tuna...sorry I can't be much help on this one. :-\
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Tony from NW Arkansas
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