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.