| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Main dish, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | c | Plum jam |
| 2 | tb | Cornstarch |
| 1/4 | c | Water |
| 1/4 | ts | Ground ginger |
| 1 | Clove garlic; minced | |
| 1 | c | Water |
| 1/2 | ts | Salt; to taste |
| 1 | tb | Soy sauce |
| 1 | tb | Cider vinegar |
| 2 | cn | Tuna; drained and chunked |
| Cooked rice | ||
| Chopped nuts; optional | ||
| Chopped parsley; optional | ||
| Coconut, flaked; optional |
INSTRUCTIONS
Put the jam in heavy pan. Mix cornstarch and 1/4 c pater and blend into the jam. Add ginger, garlic, water, salt, soy sauce, and vinegar and cook, stirring constantly, until thickened. Add tuna and heat. Serve over mounds of hot cooked rice and serve little side bowls of chopped nuts, parsley, and coconut to sprinkle over the top, if desired. From: The Tuna Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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