Tuvalu Coconut Tuna - Ethnic Foods R Us

Tuvalu Coconut Tuna is a classic example of Tuvaluan seafood dishes at their finest!

1 lb. raw, wild caught, Yellowfin or Ahi tuna steaks
2 tbsp. vegetable oil
1 medium onion, peeled and rough chopped
1 tbsp. freshly grated ginger root
4 large cloves garlic, peeled and minced
2 Scotch Bonnet hot chili peppers, seeds left in, and rough chopped (only 1 if you don’t like super spicy hot dishes, and leave the seeds out for even milder)
1 tbsp. curry powder
12 oz. unsweetened coconut milk
4 green onions
6 oz. sugar snap pea pods (or any green vegetable of your choosing)
Soy sauce, to taste
Fresh cilantro or parsley, for garnish

In a large skillet or wok, heat up some vegetable oil over medium-high heat.
Sauté the onions for a few minutes, until fragrant and translucent.
Now add in the Scotch Bonnet pepper(s), curry powder, garlic and reduce the heat to medium. Cook until softened and your whole house is filled with the enticing aroma.
Now stir in the coconut milk, and then the green onions and sugar snap peas.
Add the tuna steaks into the mix, and soy sauce to taste—personally I like a lot of soy sauce, it really sets the rest of the flavors off nicely.
Cook until the tuna is nicely browned on the outside and as done in the center as you like it.
Traditionally Tuvalu Coconut Tuna is served with rice, and often coconut rice (Rice cooked in half-and-half coconut milk and water). You can also garnish the steaks with fresh parsley or cilantro.