Once you have got a handle on smoking food, the options are endless. Try smoking extra egg yolks and stirring them through a mayonnaise. Or add a piece of fish to the smoker while it’s in action. Manuka sawdust is available at most supermarkets or hardware shops.
TUNA TARTARE WITH SMOKED EGG YOLK RECIPE
Serves 2
300g tuna, chopped into ½ cm pieces
1 tsp soy sauce
2 Tbsp lime zest
2 Tbsp lime juice
Pinch salt
Pinch chilli flakes
½ cup chopped coriander
1 spring onion, white only, finely chopped
2 egg yolks, to smoke
Lime wedges, to serve
Toast, to serve
1. Place the tuna, soy, lime, salt, chilli flakes, coriander and spring onion into a medium-sized bowl, stirring well. Refrigerate until needed.
2. To smoke the egg yolks, place a small tin tray on to a barbecue with 2 cups of manuka sawdust. Place a rack in the tray above the sawdust and cover with tinfoil (if no lid on the barbecue) and bring the barbecue to hot. Place 2 egg yolks on to baking paper and make a cup with a piece of tinfoil so they hold their shape. When the barbecue is smoking, place the eggs under the tinfoil on the rack and smoke for 5 minutes. Remove and cool to room temperature.
3. To serve the tartare, drain any excess liquid. Use a cookie cutter or ring and fill with the tuna mixture. Lift the ring off and place an egg carefully on top.
4. Garnish with a few extra leaves, wedges of lime and toast on the side.
