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
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. Put marinade in a large heavy plastic bag, add fish,
seal and refrigerate overnight. Remove fish from bag and pat dry.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place fish on oiled racks and using Maple flavor 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.
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