Tuvalu Tuna Curry is a traditional Tuvaluan recipe for a curry of tuna steaks and cucumber in a base of curried coconut milk. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Tuvalu Tuna Curry.
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This is a curry of tuna and cucumber from the island of Tuvalu.
Ingredients:
500g tuna steaks cut into large chunks
2 tbsp vegetable oil
1 onion, chopped
1 tsp freshly grated ginger
2 cloves garlic, crushed or grated
hot red chilies, to taste
1 tbsp Polynesian curry powder
400ml tin coconut milk
4 spring onions
1 cucumber, peeled, halved lengthwise, and sliced
2-4 tbsp soy sauce, to taste
Method:
Heat up the vegetable oil into a large wok or skillet. Add the onions and cook over medium-high heat until softened (about five minutes).
Add in the ginger, garlic, red chilies, and curry powder. Stir well to combine then reduce the heat to medium and cook until fragrant (about 2 minutes).
Next, stir in the coconut milk then scatter over the spring onion and cucumber pieces.
Season with soy sauce (to taste) and nestle in the tuna.
Cook until hot through, keeping your tuna as rare (or as cooked) as you’d like it.
Traditionally this would be served with roasted taro corms, but coconut rice would be the modern accompaniment.
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