Smoked Tuna

• Cherry wood chunks
• 4 (10-ounce) tuna steaks
• 2 quarts water
• 2/3 cup coarse kosher salt
• 1/2 cup firmly packed brown sugar
• 5 bay leaves, crumbled
• 2 tablespoons fresh lemon juice
• Vegetable oil
• 2 tablespoons coarsely ground black peppercorns
• 4 cups dry white wine

1. Soak wood chunks in water to cover at least 30 minutes.
2. Place tuna steaks in a large heavy-duty zip-top plastic bag. Stir together 2 quarts water and next 4 ingredients; pour over steaks. Seal bag; chill 3 hours, turning bag occasionally.
3. Remove steaks from brine. Wash and pat dry. Place on a rack to air dry 30 minutes. Brush with vegetable oil. Pat pepper on both sides of fillet.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on coals. Place water pan in smoker; add wine. Coat rack with cooking spray; place in smoker. Place steaks on upper rack; cover with smoker lid. Cook 3 to 4 hours or until fish flakes easily when tested with a fork.

tuna, water, coarse kosher salt, brown sugar, bay leaves, lemon juice, vegetable oil, ground black, white wine

Taken from www.myrecipes.com/recipe/smoked-tuna (may not work)