WetAir recipes
Tuna jerky with soy sauce, lime and sesame
Firm tuna with savoury soy, bright lime and sesame aroma.
Tuna, lime and sesame make a substantial snack with bright acidity and a nutty aroma.
Start with a small batch of “Tuna jerky with soy sauce, lime and sesame”: it is easier to space the strips well and learn the right texture without rushing.
| Temperature | Thermometer-verified heat step: 72 °C / 162 °F · Hold time: 90 seconds; Dehydrator stage: 65 °C / 149 °F |
|---|---|
| Drying time | At least 4 hours |
| Ready when | Cooled tuna is chewy and leathery, bends and cracks without breaking completely, and contains no damp areas. |
| Compatible models | WetAir WFD-K1000S, WetAir WFD-K700BSS |
Ingredients
- tuna fillet 800 g
- soy sauce 38 ml
- lime juice 20 ml
- sesame seeds 8 g
Method
-
Prepare
Keep tuna cold and thaw a frozen fillet only in the refrigerator.
-
Remove the skin and bones if present, then cut the fillet into even strips.
-
Combine soy sauce, lime juice and sesame seeds, coat the tuna and marinate it in a covered container in the refrigerator.
-
Drain the marinade, blot the fish and arrange the strips freely in one layer on a clean baking sheet.
-
Preheat the dehydrator for 15–30 minutes to an actual 65 °C; verify the air at tray level with a separate thermometer. Only then begin heating the food in the oven.
-
Preheat the oven to 163 °C. Arrange the strips without overlap and heat them; use a thin calibrated probe to check several of the thickest strips: each centre must reach at least 72 °C and remain there for 90 seconds. Oven temperature is not food temperature.
-
Arrange and dry
Immediately use clean tongs to move the hot strips into the preheated dehydrator and arrange them in one layer without overlap.
Leave space between pieces so air can move freely around them. -
Dry for at least 4 hours at an actual 65 °C, then continue until done: a briefly cooled strip bends and cracks without breaking and has no damp spots.
-
Check and cool
Cool the fish strips on a clean rack.
Check the texture on a separate piece after it cools briefly. -
Pack the cooled strips loosely in a closed container and keep refrigerated for 2–4 days, shaking daily. Refrigerated conditioning is a conservative editorial choice: PNW 632 specifies the period but not a temperature for this stage. If moisture appears, re-dry the entire batch and repeat the check; then pack airtight and refrigerate or freeze.
After cooling
After conditioning, pack airtight and refrigerate or freeze; room-temperature storage is not part of this method.
How to enjoy it
Serve in small chilled pieces; sesame is already part of the recipe, which matters for anyone with an allergy.
Sources and evidence
Frequently asked questions
What should I check before serving “Tuna jerky with soy sauce, lime and sesame”?
The pack should be free from condensation and the smell and surface should show no sign of spoilage; do not taste a doubtful batch.