Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Roro (Baked island tuna and breadfruit cooked in rich coconut cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 1 medium breadfruit, peeled and sliced, about 2 lb (900 g)
- 1 1/2 cups (360 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red chili, thinly sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro or local herb (te niu leaf if available)
- Banana leaves or pandan leaves for wrapping (no measurement)

Instructions

1. Preheat the oven to 375°F (190°C). If using banana or pandan leaves, soften them briefly over a low flame or in hot water so they bend without tearing.
2. Heat coconut oil in a skillet over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3–4 minutes.
3. Add breadfruit slices to the skillet and toss to coat in the aromatics for 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.
4. In a bowl, stir together coconut cream, coconut milk, lime juice, and remaining 1/2 tsp salt. Taste and adjust seasoning.
5. In a baking dish or on a large piece of banana/pandan leaf, arrange half the breadfruit in a single layer. Place the tuna steaks on top, then cover with remaining breadfruit. Pour the coconut mixture evenly over everything. Scatter sliced chili and cilantro on top.
6. Wrap the dish tightly in banana/pandan leaves (or cover the baking dish with foil) to steam and lock in flavor. Bake for 25–30 minutes, or until tuna is opaque and breadfruit is tender when pierced.
7. Remove from oven and let rest 5 minutes. Unwrap carefully and spoon the coconut-breadfruit sauce over portions before serving.
8. Serve hot with steamed rice or boiled taro if desired and garnish with extra lime wedges and cilantro.