Seared Ahi Tuna
This Spicy Maple Smoked Ahi Tuna recipe features a perfectly seared exterior with a smoky, sweet, and slightly spicy glaze, delivering restaurant-quality seafood at home.
Ingredients
For the Tuna
- 1 lb Yellowfin Ahi Tuna, cut into 1"x3" pieces Mild flavor, buttery texture—perfect for searing.
- ½ cup Hot Water Essential for dissolving flavors.
- 2 cups Apple Juice Secret ingredient for tanginess.
- ¼ cup Brown Sugar Adds subtle sweetness.
- ¼ cup Salt Enhances umami flavor.
- 1 tbsp Whole Black Peppercorns Lightly toasted for bold spice.
- ¾ cup Maple Agave Syrup Glaze For coating the tuna.
- 1 tsp Chili Flakes (Optional) For added heat.
For the Brining Mixture
- 2 cups Cold Water To make the brine mixture.
Instructions
Preparation
- Cut ahi into 1"x3" pieces and set aside.
- In a dry saucepan over medium heat, toast black peppercorns for 30 seconds.
- Add hot water and carefully stir in salt until dissolved, then add brown sugar and mix until smooth.
- Pour the brine into a large container, add apple juice and enough cold water to make a 1-gallon mixture, then chill the brine.
- Once cold, add tuna pieces to the brine and let soak for 2 hours in the fridge.
- After brining, rinse the tuna under cold water and pat dry with paper towels.
Smoking & Glazing
- Set the smoker between 'smoke' and 200°F. Place the tuna in the smoker and baste with maple glaze every 30 minutes.
- Smoke until fish is opaque and starts to flake, about 1.5 to 2 hours.
Serving
- Serve sliced over warm rice, fresh greens, or crunchy slaw. Garnish with sesame seeds or fresh cilantro.
Notes
Add a tray of water in the smoker to keep tuna juicy. For a thicker glaze, simmer it a bit before brushing. Leftovers can be stored in an airtight container in the fridge for up to 3 days.