smoked albacore tuna


  • 1 Cup kosher salt

  • 1 Cup brown sugar

  • 1 orange, zested

  • 1 lemon, zested

  • 6 (8 oz) albacore tuna fillets




In a small bowl, combine salt, sugar and citrus zest. Layer the brine and fish in a container making sure, if the filets are stacked, there is enough brine between each filet so the individual filets are not touching. Transfer to the fridge and brine for 6 hours.


Remove filets from brine and rinse excess. Pat dry and place on a greased cooling rack in the fridge for 30 to 40 minutes.


When ready to cook, set Z Grill temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Remove filets from fridge and place directly on grill grate cooking for approximately 3 hours.


Increase the grill temperature to 225˚F and cook for an additional hour or until the fish has developed a light brown color and flakes with a fork.


Remove from grill and enjoy immediately or allow to cool. Can be kept refrigerated for up to 1 week. Enjoy!

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