Recipes 
Fish Hangi Tuna
Fish Hangi Tuna
Written by Kaitime
Ingredients:
- 4 lb Tuna
- Salt
- Flax
- Hangi Stones
- Sharp Knife
Place the eels into hot water for 30 secs till slime turns white, remove and scrape away the slime.
Remove the stomach contents by slicing up thru the belly towards the throat and peel out the intestines.
Wash under water and pat dry. Hang to dry in a cool shaded area.
Cut the tuna in sections of 4cm in length
Season the tuna with salt
Spirally wrap the tuna with harakeke or puha and then place into a baking dish to keep separate from other meats used in the hangi.
The baking dish will also help to contain the juices that come out of the eel.
Place the dish inside the basket and cook as normal in the hangi.
Tuna cooked this way is delicious, the skin can become quite pakapaka, browned and crackly
