| 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
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