2 tuna steaks
3 cloves garlic
2 tablespoons oil
1 inch ginger
1 tablespoon curry powder
1/2 teaspoon chilli flakes
4 spring onions
1 handful sugar snap peas
1 can coconut milk
1 tablespoon soy sauce
Roughly chop the onion and saute it in the oil.
Mince the garlic and grate the ginger.
Add them to the pan and continue to saute. Stir in the curry powder and chilli flakes too.
Slice up the spring onions and cut the ends off the sugar snap peas.
Add the vegetables, coconut milk and tuna to the pan.
Let the sauce simmer until thickened and the tuna is cooked through.
Serve over rice.
This was one of the best dishes we've eaten for the blog. It's great how it's all cooked in one pan, so easy. It's really appetising looking and smells fantastic as you cook it. The tuna was firm and meaty, almost like eating a tender pork steak. The sauce was a bit too spicy and got hotter the more you ate. The vegetables in it give a lovely crunchy texture and the sauce is delicious to eat with the rice. We both wished we'd made more of this dish and were sad when we'd eaten it. Our house smelled great for hours. A truly tasty treat from Tuvalu. :D