Tuna with Coconut Rice
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The Tale of Tuna with Coconut Rice
Story updated
Tuna with coconut rice reflects the basic logic of Nauruan cooking: tuna-rich Pacific waters and coconut palms as the two most reliable food sources on a tiny phosphate island with little arable land. It's an everyday dish with no single documented origin, built from what the island has always had.
Ingredients
Scale:· 4 servings
- 600g fresh tuna steaks
- 2 cups rice
- 400ml coconut milk
- 1 onion, sliced
- 2 limes, juiced
- 2 tbsp vegetable oil
- 1 green chili, chopped
- Salt and pepper to taste
Instructions
- 1Rinse the rice and cook with the coconut milk and a little water until tender and fragrant.
- 2Season the tuna steaks with salt, pepper and half the lime juice.
- 3Heat the oil in a skillet over medium-high heat and sear the tuna for 2-3 minutes per side, keeping the center slightly pink if preferred, or longer for well done.
- 4In the same pan, quickly sauté the onion and chili until softened.
- 5Fluff the coconut rice and divide among plates.
- 6Slice the seared tuna and arrange over the rice.
- 7Top with the sautéed onion and chili, drizzle with remaining lime juice, and serve.
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