Tuvalu

Coconut Curry Tuna


-1 lb. raw, white flesh fish, cut into steaks

-2 Tbsp. vegetable oil
-1 medium onion, peeled and roughly chopped
-1 Tbsp. freshly grated ginger root
-4 large cloves garlic, peeled and minced
-2 Scotch bonnet chili peppers, seeds left in, and roughly 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

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Sauté the onions for a few minutes, until fragrant and translucent. Add the pepper(s), curry powder, garlic, and reduce heat to medium. Cook until softened.
3. Stir in the coconut milk, then the green onions and peas. Add the tuna steaks, and soy sauce to taste. Cook until the tuna is nicely browned on the outside and as done in the center as you like it.
4.  Garnish with fresh parsley or cilantro, serve with rice if desired.

Source: https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/tuvaluan-cuisine/