This Smoked Ahi Tuna Steak recipe has a rich, deep flavor and wonderful smoky taste. This dish pairs wonderfully with classic sides and can be prepared on any smoker or Traeger grill.
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What Type of Fish to Use
I like to use ahi tuna, also known as yellowfin tuna. It’s wild-caught and is known for its deep red color and rich, meaty flavor. You will typically see it served raw, as sashimi, or in poke bowls, but you can smoke, grill or sear it.
How to Shop/Where to Buy
When shopping, look for fish that has a bright red color and a firm texture. The flesh should be free of brown spots or discoloration. The fish should also have a fresh, clean smell.
When purchasing frozen tuna, check for any signs of freezer burn or discoloration, indicating that the fish may not be of good quality.
You can get it online from retailers like Crowd Cow and Alaskan King Crab.
How Does it Taste?
When it’s cooked, the taste can vary depending on how it was prepared. Smoked, grilled or seared tuna has a slightly charred taste and an overall buttery taste thanks to the natural oil content in the fish.
How to Make Smoked Ahi Tuna Steak
Full detailed instructions are below in the recipe card.
- Preheat the smoker.
- Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish.
- Place the fish on the smoker. Smoke.
You will want to smoke the fish at 225 degrees.
Cook Time/How Long to Cook
The cook time will vary based on the size and thickness of your steaks.
It will typically take 30-45 minutes to smoke the fish. Cook the fish until it reaches an internal temperature of 130-145 degrees. Once you remove it from the heat it will continue to cook. Removing it from the heat in time is important to avoid overcooked, dry fish.
How to Tell When it’s Finished Cooking
Use a meat thermometer to monitor doneness. You can also check for visual cues such as the tuna turning a light pink color and the flesh becoming opaque.
What Flavor Wood/Pellets to Use
Some popular woods to smoke tuna are the Traeger Signature blend, hickory, mesquite, apple, cherry and alder.
How to Store Leftovers
Leftovers can be stored in the fridge tightly covered and sealed for 3-4 days.
How to Reheat
- Oven or Air Fryer: Place the fish in an oven-safe dish and cover it with foil at 350 degrees. Heat until warm.
- Stovetop: Heat a small amount of oil or butter in a skillet over medium heat. Place the fish in the skillet and cook for 2-3 minutes per side or until warm.
- Microwave: I don’t recommend it at all for fish. If you must use it, be quick, because the microwave will dry out the fish.
Pair With These Recipes
Smoked Sweet Potatoes
Fried Potatoes and Onions
Steakhouse Creamed Spinach
Southern Creamed Corn
More Smoked Seafood Recipes
Smoked Fish Dip
Smoked Crab Legs
More Fish Recipes
Smoked Salmon Eggs Benedict
Poke Bowls with Spicy Mayo Sauce
Baked Cod in Foil
Salmon Fried Rice
Maple Glazed Salmon
Tuna Poke Nachos
Top the fish with my Pineapple Mango Salsa recipe.
Smoked Ahi Tuna Steak
- 12-14 oz ahi tuna fillets I used 2 fillets around 6-7 ounces each.
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 – 1 teaspoon brown sugar or sweetener
- salt and pepper to taste
- Preheat the smoker to 225 degrees.
- Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish. Rub the spices in to ensure the flavor penetrates.
- Place the fish on the smoker. Smoke the fish until it reaches an internal temperature of 130-145 degrees. I smoke it to 130 degrees. This usually takes 30-45 minutes, but can vary. Use a meat thermometer for accuracy. It may take an hour or more to smoke it to 145 degrees.