Entree: Pitcairn – National Cuisine – Baked Tuna with Coconut (Baked tuna fillets cooked in a creamy coconut sauce with island seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small red chili, seeded and sliced (about 10 g) optional
- 1 1/2 cups (360 ml) canned unsweetened coconut milk
- 1/2 cup (50 g) freshly grated coconut or unsweetened shredded coconut
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) brown sugar
- 1/2 cup (60 g) panko breadcrumbs or dry breadcrumbs (optional topping)
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a shallow baking dish large enough for the tuna steaks.
2. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and chili and cook 1 minute until fragrant.
3. Stir in the coconut milk, grated coconut, lime juice, salt, pepper, and brown sugar. Simmer gently 3–4 minutes to meld flavors; remove from heat.
4. Place tuna steaks in the prepared baking dish and spoon the coconut sauce over them, coating evenly. Sprinkle panko breadcrumbs over the top if using.
5. Bake uncovered for 12–15 minutes, or until tuna is opaque through the center and flakes easily with a fork (baking time will vary with thickness).
6. Remove from oven, sprinkle with chopped cilantro or parsley, and serve immediately with rice or root vegetables.