I get asked how I like to eat my tuna all the time. I always answer, I don't. I am sick of it. They only way I can stomach it is to make jerky out of it. It's perfect to do with small tuna.

Remove meat from fish into quarter loins, cut out blooodline, skin and belly from the two bottom loins. Slice into 1/4-3/8 inch thick strips. Soak in marinade for 4-8 hours - (less for more tuna flavor and more longer for more jerky flavor). Dehydrate in dehydrator or in the wife's oven on low setting with door open until firm and chewy - roughly 8 hours. Do not overdry unless you like tuna nacho chips.

Marinade (for meat from 2 small tuna)
3 sixteen ounce bottles light or low sodium soy sauce (Tamari - preferably)
1 small jar chopped garlic
1 sprig of ground ginger root (or 2-4 tbsp powdered ginger)
4 tbsp of red chili paste (Olek/Sambal - preferably)
1 tsp of liquid smoke
The chili pepper gives the best flavor. For sweetness you could also add a few ounces of pineapple juice or honey.
Mix well and let stand. After a few minutes pour into deep baking dish or large bowl. Add meat so that it is totally immersed in the marinade. Cover with plastic wrap and place in the refrigerator for 4-8 hours depending on how much flavor you want. You may have to double the marinade if you want to do more fish at one time. Dehydrate until meat is a dark brown color with a firm chewy texture. Do not over-dry. The jerky keeps for about a week. If you do not have a dehydrator use the oven. I usually put a few layers of foil on the bottom of the oven over the burners (it makes cleaning up easier). I place the strips evenly on all the racks and allow them 6-12 hours to dehydrate using a the lowest heat setting and leaving the door open.
When using the over to dehydrate be sure that the strips are long enough so that they wont slip between the rungs on the oven rack.

I always wait until my wife is gone for the day before I even attempt to do this indoors....it has a distinct odor while drying.

About The Author: Captain Scott Avanzino

Company: Paradise Outfitters

Area Reporting: Venice Louisiana

Bio: Capt. Scott Avanzino grew up fishing everyday with his younger brother Jamie, while living on the waters edge in Narraganset, Rhode Island. Capt. Scott spent his first 18 summers of his life chasing bluefish and stripers from the rocks and beaches lining Narragansett Bay, before discovering the fantastic offshore tuna fishery off Block Island, RI during his high school years. His exploits include numerous state records top 3 or higher and feature articles in regional and national outdoor publications.

Click Here For Past Fishing Reports by Captain Scott Avanzino