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