Get the grill to 210 degrees F (100 degrees C) with a apple wood chips and deflector plate in place. Melt
Salted Butter (3 Tbsp)
and set aside.
In a bowl, combine the
Frog Bone Blackened Seasoning (1/2 Tbsp)
Frog Bone All Purpose Seasoning (1/2 Tbsp)
Fresh Tuna Steak (2)
on both sides.
Smoke for 45 minutes and baste with
Butter (to taste)
Flip the tuna steaks, baste with butter and smoke for another 30 minutes. As it smokes, dice the
Bell Peppers (1 cup)
Red Onions (1/4 cup)
Celery (1/4 cup)
, and chop the
Fresh Parsley (3 Tbsp)
. Set these aside for later.
Baste with melted butter and smoke for another 25 minutes. Tuna should have an internal temperature of 140 degrees F (60 degrees C).
In a bowl, break apart the tuna steaks.
Cream Cheese (2 cups)
and add it to the tuna.
Add the diced bell pepper, red onion, celery and chopped parsley to the tuna and cream cheese.
Worcestershire Sauce (1 Tbsp)
Lemon Juice (3 Tbsp)
Frog Bone Blackened Seasoning (1 tsp)
Frog Bone All Purpose Seasoning (1 tsp)
. Combine everything together and transfer to a serving plate.
Crackers (to taste)
Celery (to taste)
sticks. Enjoy with guests!