Best 2 Smoked Albacore Tuna Brine Recipes

Tantalize your taste buds with our delectable smoked albacore tuna brine recipes, a symphony of flavors that will transport you to culinary bliss. Embark on a journey of taste as we unveil two exceptional recipes: the classic smoked albacore tuna brine, a timeless favorite renowned for its simplicity and smoky goodness; and the elevated smoked albacore tuna brine with Asian flavors, a fusion of East and West that promises an unforgettable taste experience. Prepare to indulge in the art of smoking albacore tuna, a fish prized for its rich, meaty texture and delicate flavor. Our recipes provide step-by-step instructions, ensuring that even novice cooks can achieve smoking mastery. Discover the secrets of selecting the finest albacore tuna, preparing the brine for optimal flavor infusion, and smoking techniques that result in perfectly cooked, tender, and smoky tuna. Whether you prefer the classic approach or crave an exotic twist, our smoked albacore tuna brine recipes will satisfy your every desire.

Here are our top 2 tried and tested recipes!

SMOKED ALBACORE LOIN

Smoked Albacore Loin image

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

2 to 4 Pacific albacore loins
Kosher salt
Light brown sugar

Steps:

Rinse loins and pat dry. Cut loins into 6 to 8-ounce pieces. Sprinkle a liberal amount of kosher salt on all surfaces of the albacore. Coat fish with light brown sugar and work kosher salt and sugar in all crevices. Smoke the albacore at 170 degrees F for 2 1/2 to 3 hours using a combination apple and oak wood chips.

SMOKED PACIFIC ALBACORE

Smoked Pacific Albacore image

Provided by Food Network

Categories main-dish

Time 13h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

10 plum tomatoes, halved lengthwise
3 tablespoons minced garlic
2 tablespoons chopped fresh Italian parsley leaves
3 tablespoons olive oil, plus additional for drizzling tomatoes
2 pounds Pacific albacore tuna (or other fresh tuna steak)
Herbes de Provence
Coarse salt
White Bean Puree, recipe follows
Pesto, recipe follows
Sauteed greens, asparagus or haricots verts
2 cups dried white beans
1/2 cup diced white onion
3 cloves garlic
2 to 4 tablespoons butter, softened
2 to 4 tablespoons olive oil
Salt and freshly ground black pepper
4 cloves garlic
1 lemon, juiced
2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
2 cups olive oil
2 tablespoons grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
Soak the dried white beans in 2 quarts of water overnight.
Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.

Tips:

Use fresh albacore tuna for the best results.
Make sure the tuna is completely submerged in the brine.
Keep the tuna in the brine for at least 24 hours, but no longer than 3 days.
Smoke the tuna at a low temperature (225-250 degrees Fahrenheit) for 2-3 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the tuna cool before slicing and serving.

Conclusion:

Smoked albacore tuna is a delicious and versatile dish that can be enjoyed in many different ways. It can be used in salads, sandwiches, wraps, and even as a main course. If you are looking for a new and exciting way to cook tuna, then smoked albacore tuna is a great option. With a little bit of time and effort, you can easily make this delicious dish at home.