Quick Tuna Jerky Recipe

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

If you ask me, making your own tuna jerky at home is a game-changer.

This protein-packed snack takes fresh tuna and turns it into chewy, flavorful bites that are perfect for hiking trails or afternoon cravings. A simple marinade with soy sauce and spices gives the fish just the right amount of seasoning.

The slow drying process might take some patience, but trust me – the end result is worth every minute. Each piece comes out with that perfect jerky texture that’s both firm and tender.

It’s a smart way to preserve fresh fish while creating a healthy, portable snack that costs less than store-bought versions.

What Kind of Tuna Should I Use?

For making tuna jerky, you’ll want to start with high-quality, sushi-grade tuna steaks that are fresh or properly frozen. Yellowfin (also known as ahi) tuna is a great choice because it has a firm texture and relatively lean meat that dries well, though albacore tuna can also work nicely. When shopping, look for tuna steaks that have a deep red color and are free from any brown spots or discoloration. It’s important to trim away any dark meat or bloodlines before starting, as these areas can become too fishy when dried. For the best results, slice your tuna against the grain while it’s still partially frozen – this makes it much easier to get those clean, even cuts that will dry uniformly.

Options for Substitutions

Making tuna jerky at home? Here are some helpful substitution tips to keep in mind:

• Tuna steak: While tuna makes great jerky, you can swap it with other firm fish like salmon, mahi-mahi, or swordfish. Just make sure the fish is very fresh and has minimal fat content.
• Beef stock: You can replace beef stock with chicken stock, vegetable stock, or even water mixed with 1 tablespoon of fish sauce for extra umami flavor.
• Hot sauce: Any hot sauce works here – try Sriracha, Tabasco, or even a mix of red pepper flakes and vinegar. Adjust the amount based on how spicy you like it.
• Soy sauce: Coconut aminos or tamari make good substitutes if you’re avoiding soy. For a gluten-free option, use tamari or gluten-free soy sauce.
• Lemon pepper: Out of lemon pepper? Mix equal parts black pepper and lemon zest, or use regular black pepper plus 1 tablespoon of lemon juice in the marinade.
• Curing salt: While optional, if you skip the curing salt, make sure to store your jerky in the fridge and eat it within a week. There’s no direct substitute for this ingredient if you want to store the jerky long-term.

Watch Out for These Mistakes While Making

The biggest challenge when making tuna jerky is slicing the fish incorrectly – always cut against the grain in uniform 1/4-inch thick pieces to ensure even drying and prevent tough, chewy results. A common error is rushing the marinating process – giving your tuna at least 4-6 hours (or ideally overnight) in the marinade allows the flavors to fully penetrate the fish and creates a more flavorful end product. Temperature control is crucial – drying the tuna at too high a temperature (above 165°F) will cook rather than dehydrate it, so maintain a steady temperature between 145-155°F throughout the process. For food safety, make sure your tuna reaches an internal temperature of 145°F during the first few hours of drying, and store your finished jerky in an airtight container in the refrigerator to maintain freshness.

What to Serve With Tuna Jerky?

Tuna jerky makes an awesome protein-packed snack that pairs really well with other munchies for a satisfying treat. I like to serve it alongside some crunchy nuts, like almonds or cashews, and maybe some dried fruit to balance out the salty-spicy flavors of the jerky. For a quick lunch, try adding pieces of tuna jerky to a simple green salad with Asian-inspired dressing, or tuck it into a wrap with fresh vegetables and avocado. If you’re putting together a snack board or party spread, this jerky works great next to some sharp cheese, crackers, and pickled vegetables.

Storage Instructions

Pack: Once your tuna jerky is completely cool, pack it in an airtight container or zip-top bag. For the best results, toss in a food-grade silica packet to keep moisture away – this helps maintain that perfect chewy texture we’re after!

Store: Keep your homemade tuna jerky in a cool, dark place like your pantry for up to 2 weeks. If you used curing salt in the recipe, it can last up to 3-4 weeks. For longer storage, pop it in the fridge where it’ll stay good for up to 3 months.

Check: Give your jerky a quick look and sniff before eating. If you spot any moisture or mold, or if it smells off, it’s better to toss it. Good jerky should be dry, firm, and have that nice fishy-savory smell you’d expect.

Preparation Time	15-30 minutes
Cooking Time	210-210 minutes
Total Time	225-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 60-65 g
• Fat: 7-10 g
• Carbohydrates: 5-8 g

Ingredients

• 8 oz tuna steak
• 3/4 cup beef stock
• 1/3 cup hot sauce (like texas pete)
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 2 teaspoons lemon pepper
• 1/4 teaspoon curing salt (optional)

Step 1: Prepare the Tuna Strips

Using a sharp knife, carefully slice the tuna into strips that are about 1/4-inch thick, cutting with the grain to ensure the slices hold their shape during the marinating and drying process.

Step 2: Prepare and Apply the Marinade

In a bowl or a ziplock bag, assemble all the marinade ingredients together and mix well to ensure they are fully combined.

Once the marinade is ready, add the tuna strips, making sure they are fully submerged in the marinade.

Place the mixture in the refrigerator to marinate for 6-24 hours.

Throughout the marinating process, gently mix the strips several times for even coating, being careful not to tear or damage the tender tuna slices.

Step 3: Dry the Tuna Strips

Once marinated, strain the tuna strips in a colander to remove the excess marinade.

Pat each strip dry with paper towels to eliminate any remaining moisture on the surface.

Arrange the strips on a dehydrator tray, or if using an oven, set them on a cooling rack placed on top of an oven pan to catch any possible drippings.

Step 4: Dehydrate the Jerky

Dry the tuna strips at 130°F if using a dehydrator, or as low as your oven will allow if using an oven.

Allow the strips to dry completely, keeping in mind your desired texture preference for the jerky.

Typically, this process will take approximately 3 1/2 hours with a dehydrator like a Nesco Dehydrator.

Step 5: Check and Enjoy Your Tuna Jerky

Once the jerky is to your liking in terms of dryness and texture, remove it from the dehydrator or oven racks.

Let the jerky cool completely before storing it in airtight containers.

Enjoy your homemade tuna jerky as a nutritious and satisfying snack!