Stovetop Smoking Tuna

bill barilko
#1
After brining in a 50/50 sugar/salt mix for 24 hours I soaked the loins in Apple juice for another 24 hr.




Into the stovetop smoker




Finally finished tastes good but not great the stovetop units are a bit of a joke for something as big as these loins.



It does make an incredible tasting Tuna salad.



Note the ragged looking Tuna loins-these aren't ones I cleaned-trimmed them up as best I could but mine ended up with someone else somehow.
 
darkbeaver
#2
How did you get the nucleotides out?

Just kidding, looks deleshious
 

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