4 tuna steaks or salmon steaks
2 tbsp. olive oil
2 tbsp. brown sugar
1 tsp. lemon zest chopped fine
1 tbsp. raw rice
2 pieces lemon grass chopped into chunks
WOOD: Use lemon grass mixture
Preheat the smoker to 275°F.
Lightly season the tuna or salmon with salt and pepper and brush olive oil on top. Mix the sugar, zest, rice and lemon grass in a bowl. Place this mixture in the wood box and smoke-cook for 30-40 min.
Remove to a serving platter and brush with olive oil and serve at once.
SMOKE-COOKING: Smoke-Cook Temperature: 275°F Smoke-Cook Time: 30 – 40 minutes
Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson and Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago