Tuna Curry (Tuvalu)

If you ever make it to Tuvalu, you might as well snatch the Tuna straight out of the water, fillet it in the boat, and enjoy the mild fish right then and there. No cooking required. That’s the local way. But for those who are looking for something a little tamer, Tuna Curry is an authentic, delicious option. The recipe is very typical of the Pacific: it includes locally caught fish and coconut milk from harvested from the in the backyard, plus a bunch of imported ingredients. Imports are necessary because very little can grow in Tuvalu. The curry powder exudes Indian influence, which runs rampant in Oceania, as well as soy sauce, a definite nod to Tuvalu’s Asian neighbors. Even things like ginger and garlic are imported.

3 Tbsp. vegetable oil
1 onion, chopped
1 tsp. fresh ginger, grated
2 cloves garlic, crushed or grated
Thai bird chili peppers, optional, as desired, or other chili pepper
1 Tbsp. curry powder
1 (13½ oz) can coconut milk
4 green onions
1 cucumber, peeled, cut lengthwise and sliced
2-4 Tbsp. soy sauce
1 lb tuna steaks, cubed

Heat up some vegetable oil into a large skillet or wok. Cook the onions over medium-high heat until softened, about 5 minutes.

Add on the ginger, garlic, red chilies (if using), and curry powder. Reduce heat to medium and cook until fragrant.

Next, stir in the coconut milk, green onion, and cucumber. Season with soy sauce to taste.

Add the tuna. Cook until tuna is done to your preference.

Serve with rice (coconut rice, would be even more authentic).

Makes 4 servings.