[CH] More Hot Tuna

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Okay, I decided to ignore the nay-sayers, and went ahead and smoked that 
chunk of blue fin.  I took it out of the freezer, and coated it in salt.  Put 
it in the big bean pan, and added cold water to cover.  Threw in three super 
chiles, a chopped onion, about two tablespoons of Goya adobo seasoning (my 
new favorite all purpose seasoning), some olive oil and the juice from one 
and a half lemons.  Then I threw in the lemons too.  Put the whole mess back 
in the fridge overnight.  Today I cut up the tuna into two inch thick chunks, 
and smoked it low and slow with mesquite.  I put the water from the soak, 
lemons, peppers and all into the water pan.  Took about two hours for it to 
get to where it started to flake apart.  Good stuff.

Marilyn

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