12-Hour Wet–Brined Smoked Bluefin Tuna Belly

Marinade

1. In a medium mixing bowl, whisk together soy sauce, sesame oil, chives, shallots, furikake, lemon juice, and lemon zest (if using).
2. Arrange tuna steaks in a large shallow dish or resealable bags. Pour marinade evenly over the fish, coating all sides.
3. Cover and refrigerate for 1 hour (no longer than 90 minutes).

Grilling

1. Preheat grill (or cast-iron grill pan) to high heat. Lightly oil the grates with neutral oil.
2. Remove tuna from the marinade and pat lightly with paper towels. Season both sides with a little salt and pepper.
3. Grill tuna steaks about 1–2 minutes per side for rare to medium-rare (depending on thickness). Work in batches if needed to avoid overcrowding.

To Serve

• Slice steaks across the grain into thick strips, or plate whole for individual servings.
• Sprinkle with extra furikake and chopped chives.
• Pair with steamed rice, crisp cucumber salad, or lightly dressed greens.