Tuna smoking recipe needed

Tried smoking some ahi tuna but butchered it the first time around. 

I've heard and read that you can't cure/brine it as long as salmon.

Open to suggestions.

Thanks

Cover with rock sat for half hour to hour.  Rinse.  Grind some black pepper on it then let it dry on racks for an hour then smoke it.

Minimal salt. Rub with soy or lime  or? Smoke two hours. Baste with a thicker sauce of your choice about one hour in. I like a sweet garlic marinade -Oskers

Glad to see this thread.  Heading to Los Barriles this week and am hoping to get some yellowfin to smoke.  I do a fair job on smoking sslmon but need a good tuna recipe or two.
Any more recipes?

This one sounds good!

From smoking meats forum using a mix of apple and alder wood:

per 10 lbs tuna cut into 1.5" thick chunks across the grain.
 
2C water
2C apple Juice
1C Brown Sugar
1/2 C honey
1/2 C Soy Sauce
1/2 C Kosher Salt *
1/8 C Molasses
1/8 C Thai or Chinese chili sauce (the one I found was Hunan style)
3 bay leaves
 
* means changes from the original
 
Now I found the original directions too salty for me, so I cut down the salt from the oringal 3/4 C.  I also heated the brine up to help dissolve everything.  The salt didn't dissolve in cold water.  Bring the brine back down if it heats up to room temp, then add tuna, and put in fridge for about 3 hours.  6 was the original, and way to salty, and lost the tuna flavor.  3 seems to have given me what I wanted.
 
Orinally it said to rinse and pat dry, I just patted dry to keep the chili flakes and such on the fish.  Then air dry for an hour or two in front of a fan or in fridge.   Here the fan method seemed to go past a nice pellicle and too fast into a dry surface, so watch closely or do in fridge.
 
After the pellicle forms, dredge in more brown sugar, place on racks, and smoke at 175 for anwhere from 60-120 minutes.  The original recipe said 90-120, but i found mine on a small batch finished in just under an hour, where as a full smoker took longer to get to temp, and took about 90 minutes.   If you have larger pieces, maybe longer.  One inch thick got too dry I found, 1.5 inch seemed good, but you can go larger I'm sure.

Thanks for the recipe Fisherman X,  I smoked 15 lbs of ahi in my Big Chief using the recipe and it turned out fantastic.  I smoked it for 2 hours.  It should have left it in the smoker for maybe another 30-45 minutes but it's still great.

What type of wood chips, if any?

I used apple chips only because I couldn't find any alder. 
Oh, and I added three heaping tablespons of garlic powder and a heaping tablespoon of black pepper to the brine.