Tuna Surprise
Submitted by Dayna
Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThe surprise isn’t the tuna. It’s the rhubarb.
Yes, rhubarb, that tart springtime stalk you usually see in pies, gets simmered into a coconut milk sauce with cinnamon, crushed chili, and garlic to create something that tastes like it belongs in a Southeast Asian kitchen.
The rhubarb melts down into the sauce, adding a sharp tanginess that plays off the sweet coconut milk and warm cinnamon in a way that shouldn’t work but absolutely does.
A touch of brown sugar rounds out the edges, and the whole thing ladles over fluffy white rice for a 30-minute dinner that’ll have everyone at the table asking what your secret ingredient is.
Chef Tips
- Make your own coconut milk by simmering shredded coconut in milk and water, then straining; it’s fresher and more fragrant than canned
- The rhubarb breaks down as it simmers, so don’t worry about cutting it too small; half-inch slices are fine
- Start with less crushed red chili and add more to taste; the heat builds as the sauce reduces
Ingredients
Directions
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 to 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.
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