Entree: Cote d'Ivoire – Southern Culinary Region – Garba (Ivorian fried tuna served with cassava couscous and spicy tomato-onion salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh tuna steaks, about 2 steaks, cut into 1-inch cubes
- 3 cups (450 g) ready-to-eat attiéké (cassava couscous)
- 1 cup (240 ml) vegetable oil for frying
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 1 small scotch bonnet or habanero pepper, finely chopped (use less to taste)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1 bouillon cube, crushed (optional)
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce or 1 tsp (5 g) Maggi seasoning
- 1/4 cup (60 ml) chopped fresh parsley or cilantro
- 2 ripe plantains, peeled and sliced for optional frying, about 1 lb (450 g)

Instructions

1. Prepare the attiéké according to package directions (usually fluffing with a little water and letting it steam briefly). Keep warm and set aside.
2. In a bowl, toss the tuna cubes with salt, pepper, crushed bouillon cube (if using), tomato paste, soy sauce (or Maggi), and minced garlic. Let marinate 10–15 minutes.
3. For the tomato-onion salsa, combine chopped tomatoes, sliced onion, chopped scotch bonnet, lime juice, chopped parsley or cilantro, and a pinch of salt in a small bowl. Adjust heat and seasoning; set aside to meld.
4. Heat vegetable oil in a heavy skillet or frying pan over medium-high heat. If making plantains, fry slices in batches until golden and set aside on paper towels.
5. Fry the marinated tuna cubes in the hot oil in a single layer, turning to brown evenly, about 3–4 minutes per side for medium doneness (adjust time if you prefer well done). Remove and drain on paper towels.
6. To serve, mound attiéké on plates, top with hot fried tuna, spoon the tomato-onion salsa over or alongside, and add fried plantain slices if using. Offer extra lime wedges and hot pepper on the side.