Sugar-Cured Tuna

• 1 kg tuna fillet, trimmed of skin and any dark or bruised flesh
• 1 tbl cracked black pepper
• 6

Press the pepper and herbs into the tuna fillet. Mix the salt and sugar together, and put half the mixture on the bottom of an earthenware or glass baking dish. Place the fillet of fish on top and surround with the rest of the salt/sugar mixture. Cover with plastic wrap. Or wrap the fillet, surrounded by the salt and sugar, in heavy duty aluminium foil. Leave the fillet in the refrigerator for