Maple Smoked Tuna Recipe

This smoked tuna fillet recipe is the perfect way to impress your dinner guests. Marinated overnight with a flavourful mix of herbs and spices, then slow-cooked in a Bradley smoker using maple bisquettes, it’s a delicious addition to any meal. Serve with vegetable stir fry and rice pilaf for a complete and satisfying meal.


4 Pieces tuna fillet – 2 kg (4 lb)

Cooking oil


15 Ml (1 tbsp) dried dill weed

15 Ml (1 tbsp) mustard seed

45 Ml (3 tbsp) salt

5 Ml (1 tsp) ground black pepper 

125 Ml (½ c) brown sugar

2 Bay leaves

1000 Ml (4 c) water


The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved.

Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight.

Remove fish from bag and pat dry.

Smoking Method:

Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).

Place fish on oiled racks and using Maple flavour bisquettes smoke/cook for 1 ½ to 2 hours.

To Serve:

Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.


Maple Wood Bisquettes

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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