SMOKED TUNA CAKES

Ingredients
1 Albacore tuna loin

For tuna cakes 
1 cup Bread Crumbs
2 Celery Sticks, minced
1 Onion, minced
1 Red bell pepper, minced
5-6 Spring Onions, chopped
1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
1 Egg
¼ cup Mayonnaise
Juice and zest of 1 Lime
1 tsp Soy Sauce
2 Tbsp Olive Oil (for cooking)
Bradley Flavour Bisquettes – Alder

For Marinade 
3 Tbsp Brown Sugar
1 Tbsp kosher Salt
1 Tbsp Soy Sauce
1 cup Water

DIRECTIONS
1. Combine together ingredients for marinade and stir until dissolved.
2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
3. Preheat Bradley Smoker to 140°F (60°C).
4. Smoke tuna for 1 hour with Alder Bisquettes.
5. Remove tuna from smoker and flake with a fork.
6. Mix all ingredients until thoroughly combined.
7. Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
9. Cook about 4 minutes per side until golden and crisp.

Recipe by: Lena Clayton

Those pork steaks look inspirational! Did they dry out at all?

Yummy,
Great looking colour on those meats.
As I said,
YUM

No problem, let me dig up some pictures and I'll post the details asap

Clifftastic wrote: Those pork steaks look inspirational! Did they dry out at all?

Keeping them nice & moist during the cooking process (see my last post) kept them moist after cooking. Also, using pre-marinated meat helped prevent them from drying out. Sorry for the late response 

Try cheap bacon and just give it a warm smoke for 2 hours or so. This will dry it out and add smoke to create bacon like the best smokey bacon ever.

At least it worked for me. Once.   But I'll do it again  for sure and give you an update.

Cheers

Rock crashing,
That food looks great.

I have a suggestion for you, I've never tried it on anything other than beef tough cuts.
Use pineapple as a marinade.
If you have a strong blitzer, than process a whole pineapple skin, core the lot.
Than marinate your meat overnight, 24 hours works for me.

Now it may work on your pork but I was thinking about the opportunity for the bacon.

Pineapple and pork, bacon are pretty good friends.

Make sure you rinse off the pineapple before you add other ingredients or smoke or barbecue.

The pineapple has an enzyme that turns meat real soft.

Keep up the good work.

Check out this beast of a fish smoker! (approx $5K)

smudge wrote: Yeah Paul is a fishing legend. NZ's top authority on all things weighmaster and probably smoking