- 1 x tuna belly flap or fillet
- 500 ml vodka
- 150 grams brown sugar
- 100 grams salt
All you need is a slab of an oily fish such as southern bluefin or yellowfin tuna and a spirit-powered hot smoker (most fishing shops have these).
The belly flap of the fish works the best; just cut out the rib cage and you’re ready to go!
Rub and marinate the flesh in the sugar, salt and vodka (or any spirit you like the taste of!) and leave it for a minimum of two hours.
Prepare the smoker with a generous amount of sawdust or wood shavings, again these can be purchased from where you get the smoker. Light the spirit well, put the fish in and let it smoke for 10 to 15 minutes.
Best eaten cold on biscuits, sandwiches or broken up and tossed through pasta.