Tuna surprise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Coconut milk |
| ¼ | cup | Shortening |
| 1 | teaspoon | Crushed dried red pepper |
| 1 | small | Bay leaf |
| 2 | cans | Tuna; drained and flaked |
| 2 | teaspoons | Cinnamon |
| 1 | Garlic clove; crushed | |
| ½ | cup | Rhubarb; sliced, unsweetened |
| 1 | tablespoon | Brown sugar |
| Salt to taste | ||
| Fluffy rice | ||
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 2-3 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