Tuvalu Tuna
Votes: 2
Rating: 3.5
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The recipe is very typical of the Pacific: it includes locally caught fish and coconut milk from harvested from the in the back yard, plus a bunch of imported ingredients. Imports are necessary because very little can grow in Tuvalu.
Servings
4
Servings
4
Tuvalu Tuna
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
The recipe is very typical of the Pacific: it includes locally caught fish and coconut milk from harvested from the in the back yard, plus a bunch of imported ingredients. Imports are necessary because very little can grow in Tuvalu.
Servings
4
Servings
4
Ingredients
  • 3 Tbsp vegetable oil
  • 1 onion , chopped
  • 1 tsp grated ginger , fresh
  • 2 cloves garlic , crushed or grated
  • Thai bird chili peppers , optional, as desired, or other chili pepper
  • 1 Tbsp curry powder
  • 13.5 ounces coconut milk
  • 4 green onions
  • 1 cucumber , peeled, cut lengthwise and sliced
  • 2-4 Tbsp soy sauce , to taste
  • 1 lb tuna steaks , raw, cubed
Servings:
Units:
Instructions
  1. Heat up some vegetable oil into a large skillet or wok.
  2. Cook the onions over medium-high heat until softened, about 5 minutes.
  3. Add on the ginger, garlic, red chilies (if using), and curry powder. Reduce heat to medium and cook until fragrant.
  4. Next, stir in the coconut milk, green onion, and cucumber.
  5. Season with soy sauce to taste.
  6. Add the tuna.
  7. Cook until tuna done to preference.
  8. Serve with rice (coconut rice, would be even more authentic)