|Tuna||25 Pound (Long Fin)|
|Garlic bulbs||2 , ground in food chopper (Big Bulbs)|
|Tabasco sauce||175 Milliliter (1/2 Bottle)|
|Sugar||1 Cup (16 tbs)|
|Worcestershire sauce||12 Ounce (1 Bottle)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Catsup||48 Ounce (2 Bottles)|
|Olive oil||1 Quart|
|Sauterne||1 1⁄2 Gallon|
Do not clean the fish.
Wrap the tuna in dampened banana leaves or wet gunny sacks.
Place in a pit of hot stones, cover with ashes a foot deep, then place a layer of earth 6 inches deep over the ashes.
After about 6 hours, build a fire of oak charcoal on top of the pit and let it burn down for about 3 hours.
Combine the sauce ingredients and simmer for about 10 minutes, stirring constantly.
Now you are ready to dig out the tuna.
With a shovel, place the steaming tuna on a big wooden plank, peel off the wrappings and skin.
Feed the innards to the dog or to any guests un-appreciative of your efforts.
The pieces of tuna are eaten Poly.