Tuna Surprise
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
coconut milk
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
red hot chili pepper, dried
crushed |
|
| 1 | small |
bay leaves
|
*
|
| 2 | cans |
tuna
drained and flaked |
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | cup |
rhubarb
unsweetened, sliced |
*
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
rice
fluffy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
coconut milk
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 5 | ml |
red hot chili pepper, dried
crushed |
|
| 1 | small |
bay leaves
|
*
|
| 2 | cans |
tuna
drained and flaked |
|
| 1E+1 | ml |
cinnamon
|
|
| 1 | each |
garlic cloves
crushed |
|
| 118 | ml |
rhubarb
unsweetened, sliced |
*
|
| 15 | ml |
brown sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
rice
fluffy |
*
|
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.
