Pit Boss Wood-Fired Wednesdays

Pit Boss Wood-Fired Wednesdays

Summer Recipes for Your Pit Boss Smoker

Summer is the perfect season to enjoy bold flavours, smoky aromas and relaxed outdoor cooking. With a Pit Boss smoker, you can prepare everything from fresh seafood and colourful vegetables to slow-smoked favourites and sharing dishes made for family and friends.

This summer, we are firing up the smoker every Wednesday with a new Pit Boss recipe. Each dish is designed to help you make the most of your smoker, bringing together simple ingredients, wood-fired flavour and easy cooking methods that are perfect for BBQ season in Malta.

Whether you are planning a weekend gathering, a casual dinner outdoors or simply looking for something different to try, our Pit Boss Wood-Fired Wednesdays recipes will give you plenty of inspiration.

Check back every week for a new recipe and discover delicious ways to smoke, grill and serve with Pit Boss.

Latest Recipe Added: Grilled Tuna Steaks with Lemon & Caper Salsa

 

July Recipes

 

1 July - Wood-Fired Tuna Steaks with Lemon & Caper Salsa

 

Fresh, light and full of Mediterranean flavour, these wood-fired tuna steaks are perfect for summer cooking on the Pit Boss. The lemon and caper salsa adds a bright, zesty finish that works beautifully with the smoky grilled fish.

 

Serves: 4
Prep time: 20 minutes
Cook time: 6 minutes

 

Ingredients

 

For the tuna:

  • 4 tuna steaks
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

 

For the lemon and caper salsa:

  • 2 tbsp capers, rinsed
  • 1 small red onion, finely chopped
  • 1 small tomato, finely diced
  • A handful of fresh parsley, chopped
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • Chilli flakes, optional

 

Pit Boss Setting

Set the Pit Boss to 230°C–260°C for direct grilling.

 

Method

  1. Brush the tuna steaks with olive oil, lemon juice, minced garlic, dried oregano, salt and black pepper. Leave to marinate for around 15–20 minutes.
  2. Meanwhile, prepare the salsa by mixing the capers, red onion, tomato, parsley, lemon juice, olive oil and optional chilli flakes in a bowl. Set aside until ready to serve.
  3. Place the tuna steaks directly on the hot grill and cook for around 2–3 minutes per side, depending on the thickness of the steaks. For best results, leave the tuna slightly pink in the centre.
  4. Remove from the grill and top with the lemon and caper salsa.

 

Serving Suggestion

Serve with grilled vegetables, roast potatoes, couscous or a fresh rucola salad. This dish is ideal for a light summer lunch or dinner.