Ingredients

• 4 pieces tuna fillet – 2 kg (4 lb)
• cooking oil

Marinade

• 15 ml (1 tbsp) dried dill weed
• 15 ml (1 tbsp) mustard seed
• 45 ml (3 tbsp) salt
• 5 ml (1 tsp) ground black pepper
• 125 ml (1/2 c) brown sugar
• 2 bay leaves
• 1000 ml (4 c) water

Preparation

1. The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved.
2. Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight.
3. Remove fish from bag and pat dry.

Smoking Method

1. Preheat the Bradley Smoker to between 75°C and 85°C.
2. Place fish on oiled racks and using Maple flavour bisquettes smoke/cook for 2 to 3 hours.

To Serve

Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.