Our Smoked Tuna Loin recipe is the one you’ll keep coming back to over and over again. It’s easy, unfussy, and the result is flavorful, tender fish that is just right for slicing up and sharing. It starts with a basic brown sugar and salt cure, then gets a slow smoke on the pellet grill until it’s rich, savory, and perfectly flaky.
Smoked Tuna Loin
Don’t be scared off by the 14+ hours this recipe will take from start to finish. The vast majority of that time is hands-off, passive time during the cure. Toss this in the fridge before bed, get up the next day, give it a rinse, and then fire up the smoker after it’s dried. It does take some pre-planning, but there’s very little actual “work” that goes into making this recipe. Promise.
This fish is great just as a snack, but if you want to turn it into something a little fancier, try toasting some crostinis in garlic olive oil, topping with a little herby cream cheese spread, and then a generous slice of this smoked tuna. You have a passable, snackable appetizer that you might just want to make into a meal.
Smoked albacore also works really well in tuna melts or as a substitute for canned tuna in a Tuna Salad.
Why You’ll Love This Dish
- Smoky & Rich Flavor – The low-and-slow smoking method gives the tuna a deep, savory character without overpowering the fish.
- Simple Prep – No fancy equipment or lengthy marinating. Just a quick cure and a pellet grill.
- Great Cold or Warm – Serve it right off the smoker or chilled after a rest in the fridge.
- High in Protein – A lean, satisfying option that doesn’t skimp on taste.
- Crowd-Pleaser – Perfect for sharing, whether on a charcuterie board or sliced up for sandwiches.
Smoked Albacore Loin Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Fresh Tuna Loins – Go for the freshest tuna you can get your hands on. If you’re near the coast, head to your local port where commercial fishing boats dock. You can often buy that day’s catch right off there. Pictured here is albacore tuna, but other species would work, also.
- Dark Brown Sugar – Brings sweetness and a touch of molasses that balances the salt and smoke.
- Kosher Salt – Helps draw out moisture and season the fish without overpowering its flavor. Don’t use table salt! It’s too fine and salty.
How To Make A Smoked Tuna Loin
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep The Tuna – Lay out the tuna loins and pat them dry thoroughly with paper towels.
- Cure The Fish – Mix dark brown sugar and kosher salt. Place the tuna in a large ziplock bag, add the cure mix, and shake gently to coat. Refrigerate for 12 hours.
- Rinse & Dry – Rinse the tuna loins under cold water to remove the cure. Pat dry and place on a plate, then refrigerate uncovered for 1–2 hours to develop a pellicle.
- Smoke The Tuna – Preheat your pellet grill to 175°F. Place the tuna directly on the grates and smoke for 1½ hours.
- Cool & Serve – Remove the tuna, refrigerate until chilled, then slice and serve cold or use in your favorite smoked fish recipes.
Traeger Smoked Tuna FAQ
Stored in an airtight container in the fridge, it’ll last up to 5 days. You can also vacuum-seal and freeze it for up to 3 months.
It’s best cold, but if you want it warm, heat gently in a covered dish at 250°F until just warmed through. Don’t overdo it, or it’ll dry out.
Yes. You can smoke the tuna a day or two ahead and keep it chilled until ready to serve. Great for meal prepping or parties.
Serve This With
- Smoked Mac and Cheese – Creamy and cheesy, straight off the pellet grill.
- Crispy Smashed Potatoes – Garlicky and golden. Great texture next to the tuna.
- Grilled Asparagus – Quick, easy, and full of char.
- Smoked Cream Cheese – Works beautifully as a chilled side with a kick.
This smoked tuna loin nails that balance between easy and impressive. It’s bold, rich, and satisfying without being heavy. Whether you’re slicing it up for a party or just stashing it in the fridge for snacks and lunches, it’s a smart way to make the most of a good piece of tuna. Clean prep, great flavor, and no wasted effort. Try it once, and it’ll be on repeat.
Smoked Tuna Loin
What I Use
Ingredients
- 2 pounds fresh tuna loins
- 1 cup dark brown sugar
- ¼ cup kosher salt
Instructions
- Lay your tuna loins out onto a large cutting board and wrap them in paper towels.
- Pat them dry with the paper towels and then take them out of the paper towels.
- Mix the sugar and salt together in a bowl.
- Place the tuna loins into a 1 gal long ziplock bag.
- Pour the sugar and salt into the bag with the fish.
- Close the ziplock bag and lightly shake the bag until all the fish is coated.
- Open one end of the ziplock bag, burp out all the air, re-close the bag and place it into your refrigerator for 12 hours to allow it to brine.
- After 12 hours, take the fish out of the bag and rinse with cold water.
- Pat the fish dry with paper towels and then place them on a plate.
- Put the fish back into the refrigerator for 1-2 hours to allow the pellicle to form on the outside of the fish.
- Preheat your pellet grill to 175 degrees
- And place the tuna loins directly on the grill.
- Let the fish smoke on the grill for 1 1/2 hours and then take it off.
- Put the fish in the refrigerator and let it cool before serving.