Trim away all dark meat and cut white meat from a troll-caught albacore tuna into 1½" cubes. Dip cubes in melted butter or margarine, then roll in corn flake crumbs. Add salt and pepper to taste. Place prepared cubes on skewers alternately with pineapple, mushrooms, bell pepper, onions (parboiled if you choose) and any other fruit or vegetables of your choice. Barbeque over low to medium hot briquettes that are smothered with damp hickory, alder, or apple wood chips. Baste albacore once or twice during cooking with melted butter or margarine. A bulb baster works well for this. Also, turn skewers once or twice during cooking time. Cook for approximately 20 minutes depending upon temperature of fire.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.