Prep Time: 3 to 9 hours

Drying Temp: 155° to 165°F

Drying Time: 3-4 hours

Yield: 7 to 10 (1-ounce) servings

INGREDIENTS

^1/2 cup soy sauce

2 tablespoons brown sugar

1 tablespoon pineapple or mango powder

1 teaspoon tomato powder

^1/2 teaspoon hot chile powder

^1/8 teaspoon garlic powder

^1/8 teaspoon ginger powder

1 ^1/4 pounds skinless ahi, yellowtail, or bluefin tuna with no bloodline

PROCEDURE

1. Combine the soy sauce, brown sugar, pineapple powder, tomato powder, chile powder, garlic powder, and ginger powder. Place the tuna in the freezer for 30 minutes to firm it up. Slice into 1/4-inch to 1/2-inch strips. Cut the strips into 3- to 4-inch or shorter lengths.
2. Place the strips in a shallow layer in the marinade, then turn gently to coat. Cover and refrigerate for 2 to 8 hours.
3. Remove the tuna strips from the marinade and pat dry. Place the strips slightly apart on the drying trays.
4. Dry the tuna at 155° to 165°F for 3 to 4 hours, or until done.
5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the tuna with towels. Cool until no longer warm, about 30 minutes.

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.