| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Fish, Main dish, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | c | Coconut milk |
| 1/4 | c | Shortening |
| 1 | ts | Crushed dried red pepper |
| 1 | sm | Bay leaf |
| 2 | cn | Tuna; drained and flaked |
| 2 | ts | Cinnamon |
| 1 | Garlic clove; crushed | |
| 1/2 | c | Rhubarb; sliced, unsweetened |
| 1 | tb | Brown sugar |
| Salt to taste | ||
| Fluffy rice |
INSTRUCTIONS
Make coconut milk by bring 1 cup milk and 1 cup water to a boil, add 1 cup shredded coconut and let stand for 5 minutes and strain. Heat shortening in heavy skillet, add red pepper and bay leaf, and cook 2-3 minutes. Add tuna, cinnamon, garlic and cook 5 minutes. Stir in coconut milk, rhubarb, brown sugar, and salt to taste. Simmer for 10 minutes or until sauce has thickened. Serve over hot fluffy rice. From: The Tuna Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”