Sorry about the headline. But there is a bit of a back story. About seven months ago, following on from some home smoking success, I decided to try smoking some tuna. I got my brine ingredients together and also got my hands on some delicious tuna steaks. The photo above is testament to this. “So, what’s the problem?”, I hear you muse.
- 4 nice tuna steaks
- 1 tablespoon of Muscavado sugar
- 2 teaspoons of rock salt
- 1 teaspoon of peppercorns
- 2 bay leaves
- 1 tablespoon of soy sauce
- 1 teaspoon of Lea and Perrins sauce
- 500 ml of water
I went about preparing a brine.
Everything except the tuna went into the brine. In fact, when it was made, the tuna went in too. The camera never lies. The brine was pretty perfect. I left the tuna in there for six hours. After which, I placed the tuna, on a rack, in the oven with fan but no heat for 45 minutes. This dried it nicely and left it with a perfect pedicle (dry yet slightly sticky coating). I prepared the smoker, adding a nice layer of wood dust to hot smoke the tuna.
I added in the tuna and was ready to smoke it.
I hot smoked the tuna for 15 minutes.
Then I served it with some saffron rice and fresh green beans. It was delicious.
So, you ask; “What was the problem?” For reasons best known to myself, I had decided that the cooked tuna didn’t look up to scratch. “It’s falling apart a bit.” I muttered to myself. “I should really have cooked it a little less. Though, it was beautiful.” I filed the photos away and looked at them every few weeks, repeatedly deciding that the final shot was not good enough to post. Eventually, last evening, I asked the wife for her opinion.
She told me that the picture was pretty well perfect. In fact, she told me; “Get over yourself. It’s lovely.” I hope you agree.