Tuna Steak

We purchase most of our salmon at Costo because the prices are hard to beat. For some time now I've noticed their tuna steaks just down a few feet from the salmon. Now I've never been a great fan of tuna, having eaten it only as a sandwich staple; but these steaks look intriguing. They are the color of ... red wine?...and they are about an inch thick. But how do you cook them?

There are only two recipes in Smoke & Spice. I looked online and found it difficult and tiresome finding a "smoked tuna" recipe . . . nothing looked, good. Then I took another look at the Traeger cookbook and found "Dave's Great Tuna Steaks" recipe.

The marinade calls for olive oil, lemon juice, lemon peel, garlic clove, a bit of dry oregano, and salt and pepper to taste. Marinade the steaks for 30 mins while the Traeger heats up to max temp . . . about 420 degrees. Cook for about 7 minutes until the fish turns white, the turn the fish over and cook a few more minutes. BE CAREFUL NOT TO OVERCOOK.

Well, I don't think I overcooked because the interior of the steaks were too rare.

Next time: Wait for the smoker to reach an even higher temp and wait until the fish is more white than it was this time. I noticed that it was white'r,' but it wasn't really "white." So just a few more minutes on a higher grill; that oughta work.