Caribbean Curry Coconut Tuna

Flavors and spices inspired by Indo-Caribbean cuisine.

Ingredients:

Tuna - 2 steaks cubed, 4 oz. each

Eggplant - 2 small chopped

Onion - 2 small chopped

Bell peppers - ½ of each chopped; red, yellow and orange

Coconut milk - ½ cup 

Pineapple - 3-4 slices chopped (primal: canned, click and refer to #10)

Pineapple juice - 2 tbs. of juice from the can 

Extra virgin olive oil - 3 tbs.

Apple cider vinegar - 1 tbs.

Ginger - thin slice minced

Garlic - 2 small cloves minced

Spices:

Curry - 1 tsp.

Cayenne pepper - ½ tsp., or for less heat ¼ tsp.

Red pepper flakes - pinch = 1/8 tsp.

Ground mustard seed - ½ tsp.

Salt - 2 tsp.

Pepper - ½ tsp.

Directions:

1. Chop eggplants, onions and bell peppers into bite sized chunks. Heat skillet to medium, spread 3 tbs. of extra virgin olive oil with silicone brush and add veggies. Season veggies with curry, cayenne pepper, red pepper flakes, ground mustard seeds, salt (1 tsp.) and black pepper (1/4 tsp.). Stir with wooden spoon and let spices cook into veggies, about 5 minutes.

2. Cut a thin (about ¼ of an inch thick) slice off fresh ginger root, cut off skin and mince. Also mince 2 cloves of garlic and add both to skillet, moving veggies around. Immediately splash with ¼ cup of coconut milk, let veggies absorb while picking up spices and deglazing bottom of skillet, about 3 minutes. Then add remaining ¼ cup of coconut milk, continue simmering.

3. Chop pineapple slices and add to skillet along with 2 tbs. of the pineapple juice from the can. Also splash with 1 tbs. of apple cider vinegar. Pat tuna dry with paper towels and cut into bite sized cubes. Season with 1 tsp. salt and 1/4 tsp. black pepper and mix well.

4. Cook for 20-30 seconds, depending on how large your tuna pieces are and temperature you prefer. I like my tuna quite rare and tender, the longer you cook it the firmer it will become. Plate, garnish with lettuce and enjoy.