Latest posts by Justin Townsend
- Antelope Steak Fingers - March 23, 2020
- Homemade Wild Fish Fingers with Tasty Mashed Potatoes - March 19, 2020
- Film: The Best Ways to Clean a Wild Turkey - March 3, 2020
Recipe Contributed by Editor-in-Chief J. Townsend.
A friend of mine was out fishing a few weeks ago and landed a 300 lbs Yellowfin Tuna. This tuna was so large that it took three guys just to haul it off the boat. He had so much meat that he didn’t know what to do with it all. As you can tell, some got tossed my way. I prepared a special dish to highlight his Southern California fishing expedition by using a couple of common local ingredients to help highlight the already delicious fish. This recipe actually gives me high hopes because in just a few days I will be going on my own fishing expedition down to Mexico to fish the backside of the Coronado Islands. I hope to have the same success as my friend. Anyway, here is his tribute dish!
- 2 lbs of fresh tuna
- 3 tablespoons Citrus infused Olive Oil (I used Fresh Blood Orange from Temecula Olive Oil)
- 1 tablespoon Tajín (A Mexican seasoning that consists of dried chili peppers, lime, and salt. Check your Latin grocery)
- Wood, such as Alder or a fruit wood
- Heat you smoker to 200 degrees. You can use an indirect heating method if you are using a bbq grill. You will want you smoker/grill rolling with heat before you put the chicken inside.
- Rub the tuna down with the citrus olive oil
- Season with the Tajín and allow to cool in the refrigerator for 1 hour
- Place the tuna on the grill and allow to smoke
- Cook for 2 hours
- Remove from heat and allow to sit for 5 minutes
- Garnish with minced chives and guacamole
This recipe is also feature on my good friend’s website The Unmanly Chef. I occasionally make guest post. Go check his delicious recipes out!