Jack Schidt® wrote:
"Fyrepup" wrote in message
news:QYjwe.6715$up5.993@lakeread02...

Hi All,

Some friends of mine have promised me a whole yellowfin tuna loin this
weekend. They would like me to smoke it.

Since I've never smoked tuna loin before I searched the FAQ's as well as
Google without finding anything useful.

I know I'm going to have to brine it and I have a really good seafood
brine recipe. What I need is the method (any special preparations and
smoking temp) and time.

Your assistance is very much appreciated and respected.

Matt



I dunno....tuna loin sounds pretty lean and might be a lot better grilled to
rare. I'll take my lumps here if I'm all wet on this.

Jack


Although I gave a site as a suggestion, I tend to agree with you Jack.
On our yearly tuna fishing trips I used to bring them home, cut 'em into
steaks and vaccum seal 'em. Then S&P and into a hot pan with some oil
and maybe some garlic and sear them until about medium.

I know, I know, all of the "experts" say it should be rare but we just
can't handle raw fish. shudder

Definately good eatin' that way but I'm more focused on my childhood
roots these days.... venison! :-)

--
Steve
Ever notice that putting the and IRS together makes "theirs"?