Tuna Mete Tikouka by Rewi Spraggon

Ingredients
12 tikouka shoots
3 litres of water
2 tunaheke (swamp eels)
10 hua karoro or peruperu
1 large bunch of puha or poroporo
2 tablespoons of salt

Method
Remove the outer shoots of the tikouka to get to
the white pith.
Place the white pith into a pot of water and boil
for 20 minutes.
Add hua karoro or peruperu to pot and cook
for an extra 10 minutes.
Cut the tunaheke in 2 inch pieces.
Add tunaheke, puha or poroporo into the pot
and boil with the tikouka for a further 5 minutes.
Lastly add salt to taste.

Tuna Pawhara by Rewi Spraggon

Ingredients
1 large tuna pawhara (river eel)
Salt
1/ cup of pohutukawa honey
1 large smoker (not the human kind)
Manuka wood chips

Method
Degut the tuna.
Cut the tuna down the middle and open it up.
Sprinkle salt over the flesh.
Add a generous amount of honey to the tuna
pawhara covering the inside and massage the salt and
honey into flesh.
Place the tuna pawhara into the smoker for half
an hour using manuka wood chips.
Rewi reckons these recipes would serve four
hungry adults. On the show he served the Tuna
Pawhara on a platter along with the Tuna Mete
Tikouka, but it would also be delicious on its own.