Smoked Tuna

Instructions

1. 1 Cut fresh tuna into thick fillets about three centimeters thick. Rub generously with coarse sea salt on all surfaces.
2. 2 Let the salted fillets rest for one hour, allowing the salt to draw out moisture and begin the curing process.
3. 3 Build a low fire using dried coconut husks, then smother to create thick, steady smoke rather than flames.
4. 4 Place tuna fillets on a raised rack about fifty centimeters above the smoldering husks.
5. 5 Smoke for four to five hours, maintaining a consistent gentle smoke. Turn fillets once at the halfway point.
6. 6 The tuna is done when the exterior is deep mahogany brown and the flesh is firm but still slightly moist inside.