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Smoking Blufin Tuna Saku

Smoking Blufin Tuna Saku

By:Larry's Catch 4.9(1 reviews)

Learn how to smoke Bluefin Tuna Saku for tender, flavorful, restaurant-quality tuna at home.

TIME
TIME
1+ hrs
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Défis
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Ingredients & Materials

  • 1 Saku of Bluefin Tuna (approx. 8–10 oz)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • Wood chips for smoking (applewood, cherrywood, or hickory recommended)
  • Optional: lemon wedges and fresh herbs for serving

Instructions

  1. Pat the tuna dry with paper towels. Rub lightly with olive oil and season with salt and pepper.
  2. Preheat your smoker to 180–200°F for cold smoke or 225–250°F for hot smoke. Soak wood chips in water for 30 minutes if using a traditional smoker.
  3. Place the tuna Saku on the smoker rack. Smoke for 30–60 minutes for hot smoking or 2–3 hours for cold smoking, until the fish reaches your desired smoky flavor and internal temperature (~110–120°F for medium-rare).
  4. Remove the smoked tuna from the smoker and let it rest for 5 minutes. Slice against the grain for maximum tenderness.
  5. Serve immediately as-is, or use in sushi, poke bowls, salads, or sandwiches. Garnish with lemon wedges or fresh herbs as desired.

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