At a glance
Slice previously frozen tuna loin into 1/4 inch strips with the grain, marinate for 2 to 4 hours in soy, ginger and garlic, then dry the strips at 160°F for the first hour and 145°F to 160°F until leathery. That takes about 3 to 5 hours. Keep the jerky in the fridge and eat it within 1 to 2 weeks.
Tuna jerky is a great way to use a loin when you have more than you can eat fresh. It has a meatier texture than you might expect from fish, takes on marinades beautifully and works well with a light touch of smoke. If you are already smoking tuna steaks, it is an easy next step from our smoked tuna guide.
Choosing the tuna
Yellowfin (ahi), bigeye or albacore loins all work. Use fish that has been commercially frozen, or freeze it yourself well ahead of time, because freezing reduces the risk of parasites in raw fish. Remove the dark bloodline, which turns bitter when dried, and any skin or sinew.
Lean fish makes better jerky. Fatty belly cuts go rancid faster and are better smoked and eaten fresh.
Slicing and marinating
Firm, partly frozen tuna is far easier to slice evenly. Aim for strips about 1/4 inch thick, cut with the grain so they hold together as they dry. Keep the marinade short. Salt and acid start to change the texture of fish quickly, so 2 to 4 hours is plenty.
Drying temperature and food safety
Most jerky guidance from food safety agencies is written for beef: heat the meat to a safe internal temperature, then dry it at around 140°F to 160°F. For fish, the safe internal temperature is 145°F (63°C). Running your dryer at 160°F for the first hour gets the strips there quickly, then you can drop the temperature to finish drying. A smoker running cool with a little alder or apple wood adds a gentle smoke flavor.
Recipe
Tuna Jerky
- Prep
- 20 min
- Cook
- 4 hr
- Total
- 4 hr 20 min plus 2 to 4 hours marinating
- Makes
- About 8 oz (225 g) of jerky
- Start at 160°F (71°C) for the first hour
- Dry at 145°F to 160°F (63°C to 71°C)
- Fish must reach 145°F (63°C)
Ingredients
Fish
- 1 1/2 lb (680 g) tuna loin, previously frozen, skin and bloodline removed
Marinade
- 1/2 cup (120 ml) soy sauce or tamari
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 2 garlic cloves, grated
- 1 tsp toasted sesame oil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds
Equipment
- Smoker, oven or dehydrator that holds 145°F to 160°F
- Wire racks
- Thermometer
Method
- Partly freeze the tuna for 30 to 45 minutes so it is firm, then slice it with the grain into strips about 1/4 inch (6 mm) thick.
- Whisk the marinade ingredients together, add the tuna and refrigerate for 2 to 4 hours. Longer than this and the fish turns soft.
- Drain the strips, pat them dry and lay them on wire racks without touching. Sprinkle with sesame seeds.
- Heat your smoker, oven or dehydrator to 160°F (71°C). Cook the strips at this temperature for the first hour so the fish reaches at least 145°F (63°C).
- Continue drying at 145°F to 160°F (63°C to 71°C) for another 2 to 4 hours, turning once, until the strips are dry and leathery but still bend without snapping.
- Cool completely on the racks, blot any oil, then pack into airtight bags or jars.
Notes
- Use tuna that has been commercially frozen, which reduces the risk of parasites.
- Homemade fish jerky is not shelf stable. Keep it in the fridge and eat within 1 to 2 weeks, or freeze it.
How to tell when tuna jerky is done
Take a strip out and let it cool for a few minutes. It should be dry to the touch, darker in color and leathery, and it should bend and crack slightly without snapping in two. If it still feels soft or moist in the middle, give it more time.
Storing tuna jerky
Homemade fish jerky is not shelf stable like commercial jerky. Store it in an airtight container in the fridge and eat it within 1 to 2 weeks. For longer storage, vacuum seal and freeze it. Our guide on freezing smoked tuna covers wrapping and thawing.
Frequently asked questions
Can I make tuna jerky from canned tuna?
No. Canned tuna is already cooked and flaked, so it will not hold together as strips. You need a fresh or frozen loin.
Can I make tuna jerky in the oven?
Yes. Set the oven to its lowest setting, ideally 160°F to 170°F, and prop the door open slightly so moisture can escape.
Why is my tuna jerky mushy?
It was probably marinated for too long or sliced too thick. Keep the marinade under 4 hours and slice no thicker than 1/4 inch.
Sources: Penn State Extension: drying jerky; USDA safe minimum internal temperatures.