Tuna is a versatile fish that’s terrific fresh, frozen, canned or smoked. While much of our tuna catch goes into jars to pressure can, we also enjoy it smoked. Due to it’s high fat content, the best cut of the tuna to smoke is the belly meat. For this one-step cure, the only ingredient needed is Morton Tender Quick.
Cut bellies from tuna and lay flat. If belly fillets will not lie flat, cut down the middle of the cartilage to relax the fillet. Pat fillets dry with a paper towel and place in a shallow dish or on a baking pan. Sprinkle an even layer of Morton Tender Quick on both sides of the fillets. Let sit 20 minutes at room temperature. Thoroughly rinse both sides of the fillets under cold water. Place on a layer of paper towels and allow to air dry 15-20 minutes. Fill Big Chief Smoker pan with cherry wood chips or wood chip flavor of choice. Cover bottom shelf drip pan with a fresh layer of foil. Arrange tuna on smoker racks and plug in the smoker. Smoke tuna 4-6 hours or until it reaches desired doneness.