Tuna Curry (Tuvalu)
Tuna curry is a staple dish in Tuvalu, showcasing the country’s love for fresh seafood and simple, flavourful cooking. This curry highlights the abundance of tuna, which is caught locally and used in a variety of dishes. Infused with coconut milk, onions, garlic, and mild spices, the curry achieves a delicate balance of richness and warmth without being too heavy. Some variations also include chili for a bit of heat, or fresh lime for a tangy finish. I never would’ve thought to combine these ingredients, but the flavours were so unique despite being so similar! Warm cucumber tasted a lot like courgette!
Ingredients
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 1 tsp freshly grated ginger
- 2 cloves garlic, crushed or grated
- hot red chilies, optional, as desired
- 1 Tbsp curry powder
- 1 can coconut milk
- 4 green onions
- 1 cucumber, peeled, cut lengthwise, and sliced
- 2-4 Tbsp soy sauce, to taste
- 1 lb raw, cubed tuna steaks
Step 1
Heat some vegetable oil in a large skillet or wok. Sauté the onions over medium-high heat until softened, about five minutes. Add the ginger, garlic, red chilies (if using), and curry powder. Reduce the heat to medium and cook until fragrant.
Step 2
Next, stir in the coconut milk and add the green onions and cucumber on top.
Step 3
Season with soy sauce to taste and then add the tuna.
Step 4
Cook until flavorful, adjusting the tuna to your preferred level of doneness.
Serve with rice.